Chicken with Creamy Mustard Chive Sauce
Dress Up the Ordinary
This dish is all about the sauce--the tang of mustard, the oniony flavor of the chives, and the silky texture of rich cream come together beautifully to dress up simple sautéed chicken. It also works well with veal or pork cutlets.
4 6-ounce boneless, skinless chicken breasts
Salt and ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
2 large shallots, minced
1/2 cup dry white wine
2 tablespoons Dijon mustard
3 teaspoons Glace de Poulet Gold® dissolved in 1 1/2 cups hot water
1/2 cup heavy cream
1/4 cup minced fresh chives
Place the chicken breasts between 2 sheets of plastic wrap and pound them with a meat mallet or heavy skillet until they are flattened to an even thickness, about 1/2 inch. Season them with salt and pepper and dredge them in the flour, discarding any excess flour.
Heat a large skillet over medium-high heat. When the pan is hot, add the butter. Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per side. Transfer the chicken breasts to a plate and set aside.
Reduce the heat to medium, add the shallots to the pan, and sauté them until they're tender and just golden brown, 1-2 minutes. Add the white wine to the pan and cook until it has reduced by half, about 2 minutes. Add the mustard and the dilutedGlace de Poulet Gold®and simmer until the liquid has reduced slightly, 3-4 minutes.
Stir in the cream and the chives and bring the sauce to a boil. Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. Simmer gently for a few minutes, until the chicken is warmed through. Season to taste with salt and pepper. Serve the chicken on warmed plates with the sauce spooned over the top.
Wine Pairing: Chardonnay