Pan-seared Chicken With Mustard Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (about 1.5-2 lb total)
• salt, to taste
• fresh ground pepper, to taste
• 3 tablespoons unsalted butter
• 1 teaspoon mustard seeds
• 1/3 cup dry wine
• 1/3 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons dijon mustard

Recipe

• 1 place chicken between 2 sheets of waxed paper. using meat mallet, lightly pound chicken until it is 1/2 inch thick. season generously with salt and pepper.
• 2 in a large fry pan over medium-high heat, melt butter. add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. transfer chicken to a separate plate.
• 3 keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. cook, stirring for about 15 seconds. add the wine and broth and bring to a simmer.
• 4 reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
• 5 stir in cream and mustard and cook for 1 minute to blend the flavors.
• 6 return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. season with salt and pepper.
• 7 slice the chicken and divide among dinner plates. drizzle with sauce and serve immediately.