This Dijon Mustard Chicken recipe serves up pan fried chicken breasts, that are both crispy and succulent, in a smooth and creamy mustard sauce. Easy, vibrant and packed with flavor!
Kosher salt and freshly ground black pepperto taste
1tablespoonchopped fresh parsley
Instructions
Halve each chicken breast lengthwise to create 4 even-sized pieces.
2 boneless, skinless chicken breasts
Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
4 tablespoons unsalted butter
Add in the remaining butter and shallots. Saute until the shallots soften.
⅓ cup diced shallots
Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
½ cup white wine
Add in the chicken broth, mustard, heavy cream, salt and pepper.
1 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup heavy cream, Kosher salt and freshly ground black pepper
Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!
1 tablespoon chopped fresh parsley
Video
Notes
This recipe also works well with chicken thighs.
Make sure to cut the chicken into even size so they all cook at the same time.
When searing the chicken, go for medium-high heat and use a nonstick pan.
Storage: Store mustard chicken in an airtight container in the refrigerator for up to 3 days.