Chicken with Mustard and Wine Sauce Adopted
Elevate your weeknight dinner with this savory and elegant Chicken with Mustard and Wine Sauce. Tender, golden-brown chicken breasts are smothered in a velvety sauce made with dry white wine, Dijon mustard, and a splash of heavy cream for a touch of indulgence. The dish is further enriched by the aromatics of sautéed shallots and garlic, creating a flavor-packed meal that comes together in just 45 minutes. Serve this restaurant-quality recipe with crusty bread, mashed potatoes, or roasted vegetables to soak up the luscious sauce. Perfect for easy entertaining or adding a gourmet twist to your family dinner, this recipe is sure to impress.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and pepper.
Lightly coat the chicken in flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken to the skillet and cook for 4-5 minutes on each side, until golden-brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining butter and olive oil to the skillet.
Add the chopped shallots and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze the pan. Let it cook for 2-3 minutes to reduce slightly.
Add the chicken broth and bring the mixture to a simmer.
Whisk in the Dijon mustard until fully incorporated.
Lower the heat and stir in the heavy cream. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for 5 minutes to warm the chicken and meld the flavors.
Sprinkle the dish with fresh parsley before serving.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 633 mg | 13% | |
*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.
