Chicken with Mustard Cream Sauce

I don’t particularly like mustard; I don’t even put mustard on my corndog at festivals. But I love, love, love this sauce! The Pioneer Woman called it a “delectable, tangy, creamy, pan sauce”, and I completely agree!

What you’ll need, aka. INGREDIENTS:
2-4 Boneless, Skinless Chicken Breasts
Salt and Pepper, to taste
2 tablespoons Olive Oil
2 tablespoons Butter
4 Garlic Cloves, minced
1 cup White Wine/Pinot Grigio (or substitute brandy, or low-sodium chicken broth)
1 heaping tablespoon Dijon Mustard
1 heaping tablespoon Grainy Brown Mustard
1/2 cup Low-Sodium Chicken Broth
1/2 cup Heavy Cream
Parsley, chopped, for garnish

What to do, aka. INSTRUCTIONS:
Use a sharp knife to slice the 2 chicken breasts in half horizontally, giving you 4 thinner chicken breast pieces. Important Note: I was cooking this meal for my husband and I, so I only used 2 chicken breasts (which made 4 thinner breasts after I cut them). However, you can do this same exact recipe with 3 or 4 chicken breasts. There will be enough sauce. 

Salt and pepper the thin chicken halves on both sides. In the background you can see my Creamy yet Spicy Macaroni and Cheese (click for recipe), it’s ready and waiting to be put in the oven! 

Heat the olive oil and butter in a skillet over medium-high heat. You can chop the garlic while you wait for the butter to melt and come to a very slight bubble. 

Working in batches, add the chicken to the skillet and cook until its golden on both sides and done in the middle. I cook two pieces of chicken at a time; please, please, please don’t overcrowd your pan. You can chop the parsley and measure out the white wine as you wait for the chicken to cook. When the chicken is done transfer it to a plate and set it aside, keep it warm. Do not clean the pan!

CAUTION: Cooking chicken may attract dogs; dogs with tails wagging so fast that you can’t capture it on camera. Meet Charlie and Daisy. 

Without cleaning the pan, add the garlic, and give it a good stir, for approximately 1 minute. Be careful not to burn it. 

Are you ready for the fun part? I hope so. Because it’s time to add the white wine.

I’m cooking on a glass stove top, but be careful if you are cooking over an open flame; sometimes the wine and open flame can ignite, so if you are woking over an open flame turn the burner off for a second, just to be safe, then pour in the wine, and turn it back on.

With the heat on medium-high, stir the mixture to deglaze the pan, and let the wine reduce by half, about 3 minutes. 

Once the liquid has reduced, add the mustards to the mix. 

Then whisk the mustards around, and let the mixture thicken up and bubble a bit, being careful not to burn. 

Pour in the broth, and whisk till the sauce heats up… My fingernails match my measuring cup, and my skillet! That wasn’t intentional, but it excites me. 

Then pour in the cream… I’m not a hand model, but I do like my fingernails. 

Whisk the sauce in the pan, and add a little salt and pepper, to taste. I like more pepper than salt in this particular dish. But you can taste the sauce and adjust accordingly. 

Let the sauce come to a gentle simmer, then turn off the heat. 

Place the chicken breasts on plate and spoon on a generous amount of sauce, then top it off with some freshly chopped parsley. I served it with a side of Creamy yet Spicy Macaroni and Cheese (click here for recipe). Enjoy!

Cook Long and Prosper, the Uncustomary Housewife.

Chicken with Mustard Cream Sauce RECIPE SOURCE: The Pioneer Woman: DINNERTIME Cookbook