Chicken Breasts with Classic French Pan Sauce

Chicken Breasts with Classic French Pan Sauce Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)

Recipe from

Recipe Time

Total: 1 Hour, 5 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

October 2010
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