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.
I loved this recipe. Was looking for something low in fat for my husband who is suffering from gall bladder surgery. I substituted fat free light cream for the heavy cream and the recipe was so tasty as is. I bet the heavy cream is even better!! For those who think the chicken was dry, try checking the internal temperature of the chicken at 30 minutes. Mine was done then. As you know, all ovens cook at a different rate of speed.
This was very yummy!! I agree with other posters in regards to needing more sauce if you have more than 2 people!! Will be making this again for sure!! Goes great with a side salad with the New Hampshire Maple-Mustard Salad Dressing also by Cooking Light!!
Made this tonight with boneless, skinless chicken breasts...pan seared them and then put them in the oven at 350 for 20-22 minutes (the chicken was about 3/4-1 inch thick). Made 1.5x recipe of the sauce for 2 lbs of chicken. Served with a veggie medly and pearl couscous...it was delicious!
All I can say is WOW!!! My husband said " you can sell this in a restaurant." Will make again and again and for company. Doesn't taste light but I only made two large pieces of chicken and ate all the sauce so essentially doubled my calories. Oh well-worth it!
This recipe is delicious! Like a previous reviewer, we also used boneless chicken breasts and cooked them completely on the stovetop. We did the same with a steak and made the sauce - it may have been even more tasty with the steak! Great over mashed potatoes.
This is an excellent recipe definitely worthy of company. Like another reviewer I used a cast iron skillet which creates a great crust on the chicken. I thought the sauce was fabulous and there was enough in my opinion. The recipe doesn't state anything about the pan drippings, but definitely leave them in! I would consider doubling the sauce when making for company just to be on the safe side. The sauce is great on mashed potatoes, too!
This recipe turned out as great as it looked and sounded! I followed the recipe as-is. I used a big iron skillet because it's the only oven friendly pan I have - and the chicken was cooked perfectly (the first time I think I've ever not over done it). The sauce is so so tasty - very rich. But I do like the comments about doubling it because everyone was dipping into the sauce with the potatos as well. Served with mashed potatos, peas and carrots and a side of fresh grapes and everyone - including the 4 year old loved it! Definitely will make again.
Overall a solid classic French dish. I used boneless chicken breasts as I did not want to mess with the oven. Turned out great, and cooking time is half. I did add 1/2 cup chicken broth to create more sauce. Easy to make and satisfying!
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