Chicken breasts with mustard cream sauce are ready in under 30 minutes!
This elegant dish is so easy to make, it’s almost criminal.
The first trick is to brown the chicken in a mix of butter and oil.
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This gives you the best combination of flavor and browning for your chicken.
That is a good thing!
Place them on abaking sheetand let them gently finish cooking in the oven while you make the sauce.
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For the sauce, just add somewhite wineto the skillet and let it reduce by half.
Don’t worry about exact measurements here, so just eyeball it.
Most of the alcohol evaporates at this point and just leaves flavor and acidity behind.
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Next, add some cream to the pan.
Don’t skimp and have a go at use half and half.
You need the fat in the cream to keep the sauce smooth.
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Last but not least, stir in the mustard, capers, and parsley.
Spoon this over your (now finished) chicken, and serve!
Season the chicken breasts on both sides with salt and pepper.
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Pour the flour onto a large plate and dredge the chicken breasts until well coated.
Shake off the excess.
In a large skillet over medium high-heat, heat the butter and oil.
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When the butter has melted and looks foamy, add the chicken.
Brown the chicken for 3 minutes per side, or until golden.
While the chicken finishes cooking, return the skillet to medium heat and add the wine.
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Be careful since the oil in the pan will sputter a little when you add the wine.
Cook for 5 minutes, or until the wine is reduced by about half.
Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top.
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Taste and add more salt and pepper, if you like.
Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.
