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Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
1 hr 5 mins
Yield:
4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

239 calories; fat 12.1g; saturated fat 4.8g; mono fat 5.2g; poly fat 1.4g; protein 27g; carbohydrates 1.6g; fiberg; cholesterol 93mg; iron 0.9mg; sodium 498mg; calcium 23mg.