Friday Night Bistro Chicken
Transform your kitchen into a cozy French bistro with this indulgent and flavor-packed Friday Night Bistro Chicken recipe. Juicy, golden-brown chicken breasts are cooked to perfection and bathed in a velvety Dijon mustard and white wine cream sauce, infused with the delicate flavors of shallots, garlic, fresh thyme, and a hint of parsley. Ready in just 40 minutes, this elegant yet approachable dish pairs beautifully with crusty bread, creamy mashed potatoes, or roasted vegetables, making it a versatile choice for date night or a relaxed dinner with friends. Ideal for weeknight indulgence or special occasions, this irresistible recipe brings classic French flavors right to your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, finely minced shallot
- 2 minced garlic cloves
- 0.5 cups dry white wine
- 0.75 cups chicken stock
- 0.25 cups heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons, chopped parsley
Instructions
Season the chicken breasts on both sides with salt and black pepper, then lightly coat them with the all-purpose flour, shaking off any excess.
In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Once hot, add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting with aluminum foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the finely minced shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, heavy cream, Dijon mustard, and fresh thyme. Simmer the sauce for 4-5 minutes, allowing it to thicken slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let them simmer in the sauce for 2-3 minutes to reheat and soak up some of the flavors.
Remove the skillet from heat and sprinkle the chopped parsley over the chicken for garnish.
Serve the chicken hot with the sauce spooned generously over the top. Pair with crusty bread, mashed potatoes, or roasted vegetables for a full bistro-style meal.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2064 mg | 44% | |
*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.
