Sauted Chicken Breast with Mustard Pan Sauce
From ashleythm 15 years agoIngredients
- 2 chicken breasts (airline or supreme), skin on shopping list
- Neutral oil, as needed shopping list
- salt & pepper shopping list
- 4 oz. onion, small dice shopping list
- 2 fl. oz. white wine shopping list
- 1 tbsp. Dijon mustard shopping list
- 16 fl. oz. chicken stock shopping list
- 1 oz. butter shopping list
- parsley, chopped shopping list
How to make it
- Season chicken with salt and pepper
- Heat enough oil to coat the bottom of pan. Add chicken breast skin side down.
- When golden brown, turn over and finish in a 400 degree oven
- When chicken is done (165) remove chicken from pan and discard most of the fat
- Add onion and sauté over high heat until lightly caramelized
- Deglaze with white win and reduce to au sec.
- Add chicken stock, bring to a boil and reduce over medium/high heat to sauce consistency
- Mount with butter and swirl in the mustard
- Strain, reserve and keep warm
People Who Like This Dish 2
- bluewaterandsand GAFFNEY, SC
- jenniferbyrdez Kenner, LA
- ronnymarcus Jerusalem, IL
- spazz50101 OH
- ashleythm North Hollywood, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments