PAN-SEARED CHICKEN WITH MUSTARD SAUCE
A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful.
Provided by Dr. Jenny
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
- In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
- Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
- Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
- Stir in cream and mustard and cook for 1 minute to blend the flavors.
- Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
- Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.
Nutrition Facts : Calories 289.1, Fat 17.8, SaturatedFat 9.6, Cholesterol 118.8, Sodium 292, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 26.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
