Sauteed Chicken with White Wine Mustard Sauce
Elevate your weeknight dinner game with this irresistible Sautéed Chicken with White Wine Mustard Sauce, a dish that combines simplicity with gourmet flair. Juicy, golden-brown chicken breasts are cooked to perfection and paired with a silky, flavor-packed sauce made from dry white wine, Dijon mustard, and a touch of heavy cream. Finely chopped shallots and minced garlic lend a sophisticated depth, while fresh parsley adds a vibrant finishing touch. This elegant, one-pan recipe is ready in just 35 minutes, making it perfect for both busy weeknights and special occasions. Serve it alongside creamy mashed potatoes, fluffy rice, or seasonal vegetables to complete this deliciously versatile meal. Keywords: sautéed chicken, white wine mustard sauce, quick dinner recipe, cream sauce, one-pan dish.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Shallot
- 2 cloves (minced) Garlic cloves
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 0.25 cups Heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts.
Sear the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add unsalted butter to the same skillet. Once melted, add the chopped shallot and cook for 2-3 minutes until softened.
Add the minced garlic and cook for about 30 seconds, stirring constantly, to release its aroma.
Pour in the white wine and scrape up any browned bits from the bottom of the skillet (deglazing). Let the wine simmer for 2-3 minutes until reduced by half.
Stir in the chicken broth, heavy cream, and Dijon mustard. Simmer the mixture gently for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the chicken breasts to the skillet, spooning the sauce over them. Allow the chicken to warm through for 2-3 minutes.
Garnish with fresh parsley and serve the chicken with the sauce spooned over the top. Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2170 mg | 46% | |
*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.
