Chicken in a French Pan Sauce
Chicken in a French Pan Sauce - juicy chicken breasts cooked until golden brown and topped a tangy and delicious pan sauce. Chicken pan sauce sounds fancy, but is ready in minutes!
Servings: 4
Equipment
Ingredients
- 1 Tablespoon olive oil
- 4 small boneless skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/2 teaspoon all-purpose flour
Instructions
- Preheat Oven to 350.
- Heat an oven proof skillet over medium high heat. Add oil to the pan. Sprinkle both sides of chicken with salt and pepper. Place the chicken in the pan. Cook for about 4 minutes until browned. Turn chicken over, and put the pan in the oven. Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken).
- Remove chicken from pan, cover with foil and let stand while you make the sauce.
- Return the skillet to medium high heat. Add wine and bring to a boil. Cook for 1 minute or until it is reduced to about 2 Tbls. Scrape the brown bits into the wine. Stir in mustard. Stir together heavy cream and flour until smooth. Add to pan, and bring to a boil.
- Cook until slightly thick, stirring constantly with a whisk. Pour sauce over chicken to serve. Enjoy!
Notes
Recipe Adapted from Cooking Light
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 1g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 119mg | Sodium: 743mg | Sugar: 1g
