Chicken Breast With A Simple Mustard Sauce

to Prep & to Cook

Yields 4 (4 servings × 1)

The sauce is what makes this dish so tasty. De-glazing is the method for creating the perfect sauce.


2 tablespoons heavy cream

2 teaspoons fresh lemon juice

1/4 cup Dijon mustard

2 tablespoons unsalted butter

1 cup chicken stock

2 tablespoons vegetable oil

1/4 cup finely chopped shallots (1 to 2)

1/2 teaspoon black pepper

3/4 teaspoon salt

4 half boneless skinless chicken breasts


Put oven rack in middle position and preheat oven to 325°F. Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat chicken dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chicken, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes. Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes. Pour sauce over chicken and serve.

Recipe by Sue