Chicken Breasts with Classic French Pan Sauce

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 12.1g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 27g
  • Carbohydrate: 1.6g
  • Fiber: 0.0g
  • Cholesterol: 93mg
  • Iron: 0.9mg
  • Sodium: 498mg
  • Calcium: 23mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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