I got this recipe from my mom and absolutely love it. It is a perfect mix of spicy mustard and cream sauce served with healthy chicken and vegetables. The Italian and I have made it quite a few times, usually using chicken breasts as the recipe calls for. This time I’m trying it with chicken thighs for a slight change, so the pictures may not perfectly reflect what is written in the recipe but I think a little experimentation is only a good thing!
Pan-Seared Chicken with Mustard Sauce
- 2 chicken breasts
- 3 T olive oil
- 1 tsp mustard seed
- 1/3 c dry white wine
- 1/3 c chicken broth
- 1/4 c heavy cream
- 2 T Dijon Mustard
- Fresh basil
Place each chicken breast between 2 sheets of plastic wrap slightly pound with a meat mallet or the bottom of a heavy pan (or rolling pin) to an even thickness of about 1/2 inch. Season with salt and pepper.
In a large frying pan over med-high heat, melt 3 tablespoons of olive oil. Add the chicken and cook, turning once, until opaque throughout, 8-10 minutes. Transfer to a plate, cover with aluminum foil. Do not discard remaining pan drippings.
Sauce – Stir 1 teaspoon Mustard Seeds into the pan drippings and cook over med-high heat, stirring, for about 15 seconds. If needed cover with a pan cover as mustard seed may jump out of the pan from the heat.
Add 1/3 cup dry white wine and 1/3 cup chicken broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, approx 3 minutes.
Stir in 1/4 cup heavy cream and 2 tablespoons Dijon mustard. Cook for 1 minute to blend the flavors.
Slice chicken and return the chicken and any juices from the plate to the pan and simmer over medium heat, about 2 minutes.
Also add the green beans to a corner of the pan to absorb sauce.
Season to taste with salt and pepper, add in fresh basil.
Serve and drizzle sauce over chicken and green beans. Can also serve with rice or crusty bread.
Simmering the sauce
Add in the chicken