Let’s cook!

Pan-seared Chicken with Mustard Sauce

1 package of skinless, boneless chicken breast

3 tablespoons unsalted butter

1 tablespoon mustard seeds

1/3 cup dry white wine

1/3 cup chicken broth

1/4 cup heavy cream

2 tablespoons Dijon mustard

salt and pepper

Place chicken breast between 2 sheets of plastic wrap.

Lightly pound the meat with a mallet or the back of your cast iron pan.

Season the chicken with salt and pepper on both sides. In a large saute pan over medium heat, melt the butter.

Add the chicken.

Turn the chicken only once which for the thickness of the meat it was 7 minutes per side. Transfer the chicken to a plate and let rest.

Time for my favorite part, the sauce. In the same pan you used to cook the chicken, add the mustard seeds over medium heat.

Cook for about 10 seconds. Add the wine and broth and bring to a simmer, stirring until the liquid is reduced–shouldn’t take longer than 2 minutes.

Add cream.

Add Dijon mustard.

Blend the flavors and cook for 2 – 3 minutes.

Return the chicken and the juices from the plate to the pan and simmer over medium heat for 5 minutes.

For this meal I sliced the chicken and drizzled the sauce on top. For sides I made wild rice and spinach. Here is how I did the plating:

Here is the close-up:

Now you have a way to change up that sometimes boring chicken breast.

This week you will see several post from me which I am going to change it up a bit so check back!

Happy Cooking!