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Chicken Breasts with Classic French Pan Sauce

Photo: Randy Mayor; Styling: Cindy Barr
Total time 1 hr, 5 mins
Yield 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)

Ingredients

  • 1 tablespoon olive oil
  • 4 bone-in chicken breast halves
  • 5/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon all-purpose flour

Nutrition Information

  • calories 239
  • fat 12.1 g
  • satfat 4.8 g
  • monofat 5.2 g
  • polyfat 1.4 g
  • protein 27 g
  • carbohydrate 1.6 g
  • fiber 0.0 g
  • cholesterol 93 mg
  • iron 0.9 mg
  • sodium 498 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan, skin side down; sauté 4 minutes or until browned. Turn chicken over. Place pan in oven; bake at 350° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove chicken from pan, and let stand for 10 minutes.

  3. Return skillet to medium-high heat. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt. Serve with chicken.