Chicken Breasts with Classic French Pan Sauce
Serve this simple, rich dish with steamed haricots verts or fresh green beans and silky mashed potatoes. Adding a pinch of flour is an easy way to thicken the sauce quickly. If you prefer, you can omit the flour and simply allow the sauce to simmer longer, just until it thickens naturally.
Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)
Fat:12.1g (sat 4.8g,mono 5.2g,poly 1.4g)
- 1 tablespoon olive oil
- 4 bone-in chicken breast halves
- 5/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2 teaspoons Dijon mustard
- 1/4 cup heavy whipping cream
- 1/2 teaspoon all-purpose flour
Adapted from find.myrecipes.com
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan, skin side down; sauté 4 minutes or until browned. Turn chicken over. Place pan in oven; bake at 350° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove chicken from pan, and let stand for 10 minutes.
3. Return skillet to medium-high heat. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt. Serve with chicken.