One of the biggest challenges for our household is dealing with dinner. We have two Littles who usually can’t wait until dinner is served with the bigger people in our house. Then that means that one of us puts the little boys to bed while the other adult is cooking. (The Big One is either playing basketball or doing homework.) When we can actually take time to cook and enjoy dinner, that makes the evening really special. I hate being rushed when I cook, and this Chicken in Creamy Mustard Wine Sauce recipe takes about 30-40 minutes to make. When we don’t have that much time to actually be in the kitchen, we go to our other chicken recipes like my Baked Honey Chicken, or Cheddar Crusted Baked Chicken. Those recipes take the same amount of time, but have a quicker prep. This Chicken in Creamy Mustard Wine Sauce requires that everything get enough time to sauté to add flavor to the meal. However, it’s worth the wait.
- 3-4 medium to large boneless, skinless chicken breasts (2 to 3 pounds), cut in half.
- Salt & Black Pepper
- A small dash of minced garlic
- 2/3 cup Unsalted Butter, cut into 6 pats
- 2 Shallots, minced coarsely
- 1 1/4 Cup Heavy Cream
- 1/2 Cup Dry White Wine
- 1/4 Chicken Stock
- 4 Tbsp Coarse Ground Brown Mustard
Be sure to prepare all of your ingredients to make sure that nothing scalds while you are cooking. Trim the fat off your chicken, and cut each breast into half. This will leave you with 6 to 8 pieces of chicken. Coarsely mince your shallots. Light salt and pepper your chicken. Then place about 2/3 of your butter in a nonstick skillet, with a tiny bit of minced garlic. The garlic needs to be a subtle flavor, and you don’t want to overpower everything with too much. Turn your range on medium-high. Allow the butter to melt in the skillet, and then place the chicken in the skillet. Allow it to brown, turning it regularly to ensure that it doesn’t get too brown on any one side. (If you are using an nonstick skillet, don’t forget to use silicon coated tongs.)
Once the chicken is browned on both sides, and has cooked for at least 5 minutes total on each side, remove the chicken from the skillet. Don’t drain the liquid from the skillet! Add the minced shallots to the skillet and allow them to sauté until they are golden brown and caramelized. Then pour the wine, cream and chicken stock into the skillet, and stir constantly (again use a nonstick whisk to prevent damage to your skillet.) Once the cream sauce has come to a boil, bring down the heat a bit. I left mine on medium.
Stir occasionally, allowing the sauce to thicken. After it has thickened a bit, in about 10-12 minutes), add the coarse ground, brown mustard. There are other flavors of mustard, but use something with good texture and flavor. Whisk the mustard into the sauce until it is well blended. Then add the remaining pats of butter. Whisk the butter into the sauce and allow the sauce to simmer for a minute. Then add the chicken back into the sauce. I let the chicken cook between 3-5 minutes on each side in the sauce to ensure that chicken was well cooked, and to make sure that it soaked in the flavor of the sauce.
I serve this recipe with asparagus or spinach. It’s easy enough to make for a school night dinner, but can also work when company comes over.