Chicken Breasts with Classic French Pan Sauce


This dish is really simple, but the Dijon mustard gives it a different flavor.  Serve with steamed vegetables or french green beans.

Chicken Breasts with Classic French Pan Sauce, from Cooking Light – October 2010 p. 136

1 tablespoon olive oil
4 boneless, skinless chicken breasts
5/8 teaspoon 2 dashes 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

1. Preheat oven to 350 degrees F
2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with dash of salt and pepper. Add chicken to the pan, saute’ 4 minutes or until browned. Place pan in oven; bake at 350 degrees for 40 minutes or until a thermometer inserted in thickest portion registers 160 degrees. When finished, remove chicken from pan and let stand for 10 minutes.
3. Return to 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 four, stirring until smooth. add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining dash of salt. Serve with chicken.

Yields 4 servings.

Nutrition per serving: 217.1 calories, 9.5g fat, 3.7g saturated fat, 85mg cholesterol, 220.1mg sodium, 0.9g carbohydrate, 0g fiber, 0g sugar, 27.6g protein


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