Baked Chicken Breasts with Dijon-White Wine Sauce

By Chez_Alexander

White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce.

Ingredients

• 2 teaspoons olive oil
• 2 (4-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1/4 cup finely diced carrot
• 2 tablespoons thinly sliced shallots
• 1 teaspoon chopped fresh thyme
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 1/3 cup chicken stock
• 1 tablespoon butter
• 1 teaspoon Dijon mustard

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 425°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425° for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.

3. Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; sauté 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.

Serve chicken with sauce.