French Mustard Chicken in a white wine cream sauce is just what your weeknight needs! Boneless chicken breasts soak up an extravagant sauce filled with Dijon, herbs and wine. There is only one feeling you get when sitting down to eat this French Mustard Chicken... pure decadence. Spoil yourself or your loved ones with a luxurious chicken recipe!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: French
Keyword: Chicken
Servings: 4people
Calories: 374kcal
Author: Karina
Ingredients
FOR THE CHICKEN
2boneless and skinless chicken breasts,halved horizontally to make 4 fillets
1teaspoongarlic powder
1teaspoonsalt
1/4teaspooncracked black pepper
4tablespoonsflour,for dredging
1tablespoonbutter
1tablespoonolive oil
FOR THE MUSTARD SAUCE
2tablespoonsbutter
1brown shallot,chopped
4clovesgarlic,minced
1cupdry white wine,or chicken broth
1-2tablespoonsDijon mustard*
3/4cupchicken broth
1teaspoonfresh chopped tarragon leaves
1teaspoondried thyme
1/2teaspoonfresh chopped rosemary leaves
1/2cupheavy cream,(thickened cream)
Salt and cracked black pepper,to taste
Instructions
Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
Heat the butter and olive oil in a large pan or skillet over medium-high heat.
When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired.
Serve chicken with sauce.
Notes
*For a milder mustard taste, use only 1 tablespoon of Dijon.