Breast of Chicken With Mustard Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless boneless chicken breast halves, about 1¼ pounds
- Salt and freshly ground pepper to taste
- 2tablespoons canola or vegetable oil
- 12baby carrots, trimmed and scraped
- ½pound small mushrooms
- 2tablespoons chopped shallots
- 1teaspoon finely chopped garlic
- 1tablespoon flour
- ½cup dry white wine
- 1cup fresh or canned chicken broth
- 1tablespoon tomato paste
- 1bay leaf
- 3sprigs fresh thyme or 1 teaspoon dried
- 2tablespoons Dijon mustard
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
309 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 35 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.
- Step 2
Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.
- Step 3
Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.
Private Notes
Comments
I am willing to try most any dish by Pierre Franey. Made this and followed the recipe as written. Quite delicious! Even tastier as lunch a few days later. Not a strong mustard flavor, more of a dish enjoyed in the countryside, but would also make good ‘company’ fare.
Cut the carrots into a size that will cook easily. Be careful of the amount of salt in the broth.
Add a tablespoon of balsamic at the end, delicious!