Chicken Breasts with Classic French Pan Sauce
Julianna Grimes, Cooking Light
OCTOBER 2010
- 4
Ingredients
- 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
Preparation
Step 1
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.