Chicken Breasts with Sauce Pieces of Gold
Transform your dinner routine with this luxurious recipe for *Chicken Breasts with Sauce Pieces of Gold*. Tender, pan-seared chicken breasts are coated in a light crust of seasoned flour and paired with a rich, velvety sauce that combines the sweetness of honey, the tang of Dijon mustard, and the silky creaminess of heavy cream. The sauce, speckled with golden-brown bits from the pan, truly lives up to its name, wrapping each bite in a luscious blend of sweet and savory flavors. A quick and easy deglazing technique using chicken broth ensures that no flavor is left behind, while a sprinkle of fresh parsley adds a bright, herbaceous finish. This one-pan masterpiece is ready in under 45 minutes, making it a perfect choice for an elegant weeknight dinner or an impressive meal for entertaining. Serve it alongside your favorite starch or vegetables to soak up every drop of the golden sauce!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves (minced)
- 1 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Begin by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness, about 1/2 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Coat each chicken breast in the seasoned flour, shaking off the excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze it and pick up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the honey, Dijon mustard, and heavy cream. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens to a silky consistency.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat the chicken and meld the flavors.
Transfer the chicken to serving plates and spoon the golden sauce over each piece. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.7 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
