Chicken Breast with a Simple Mustard Sauce
By Sue Serves 4
The sauce is what makes this dish so tasty. De-glazing is the method for creating the perfect sauce.
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- 4 half boneless skinless chicken breasts
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons vegetable oil
- ¼ cup finely chopped shallots (1 to 2)
- 2 Tablespoons unsalted butter
- 1 cup chicken stock
- ¼ cup Dijon mustard
- 2 Tablespoons heavy cream
- 2 teaspoons fresh lemon juice
You may also need:
A Pot, Aluminum Foil, Baking Sheet, Oven, Skillet, Spoon
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.
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