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Chicken in a French Pan Sauce
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Description
Sounds fancy, but is super easy. Great dijon and wine sauce served over chicken.
Ingredients
- 1 Tablespoon Olive Oil
- 4 whole Small, Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- ¼ teaspoons Freshly Ground Black Pepper
- ¼ cups White Wine
- 2 teaspoons Dijon Mustard
- ¼ cups Heavy Cream
- ½ teaspoons Flour
Preparation
Preheat oven to 350F.
Heat an ovenproof skillet over medium high heat. Add oil to the pan. Sprinkle both sides of chicken with salt and pepper. Place the chicken in the pan. Cook for about 4 minutes until browned. Turn chicken over, and put the pan in the oven. Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken). Remove chicken from pan, cover with foil and let stand while you make the sauce.
Return the skillet to medium high heat. Add wine and bring to a boil. Cook for 1 minute or until it is reduced to about 2 Tablespoons. Scrape the brown bits from the bottom of the pan into the wine. Stir in mustard.
In a small bowl, stir together heavy cream and flour until smooth. Add to the skillet, and bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Pour sauce over chicken to serve. Enjoy!
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