Sautéed Chicken in Mustard and Herb Sauce

Source: Everyday Food

Yield: 4 servings


  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 shallots
  • ¼ cup white wine
  • ½ cup chicken broth
  • 2 tablespoons Dijon mustard
  • 3 tablespoons heavy cream
  • 1 bunch parsley
  • Lemon zest
  • =Instructions=

Pound chicken breasts to ½ inch thick. Season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until cooked through, 3 to 4 minutes per side. Remove from pan.
Reduce heat to medium, and add 1 minced shallot and cook, stirring, 1 minute. Add wine and chicken broth and cook until reduced by half, about 2 minutes. Whisk in Dijon mustard and heavy cream and simmer until slightly thickened, about 5 minutes. Stir in 2 tablespoons finely chopped parsley and season with salt and pepper.
Spoon sauce over chicken and serve with a salad of parsley, sliced shallots, and lemon zest.

Nutrition Information

Per serving: 258 calories; 12g fat (4g saturated fat); 28 g protein; 4g carbohydrates; 0g fiber.

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