chicken with mustard-shallot sauce
A simple pan-seared chicken dish that is a good, basic recipe to have in your arsenal. Once you have the technique down, you can add whatever fresh herbs you like, such as rosemary or parsley. For a lighter version, omit the cream and use only stock.
- 2 tablespoons vegetable (or canola) oil
- 4 boneless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium shallot, thinly sliced
- 2 tablespoons white wine
- 1/2-1 cup low-sodium (or homemade) chicken stock
- 2 tablespoons heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, finely chopped
- In a large sauté pan, heat oil over medium heat. Season both sides of each chicken breast with salt and pepper. Cook chicken about 10 minutes, turning once, until lightly golden brown on both sides and chicken is cooked through to an internal temperature of 160°F (temperature will rise to 165°F as it rests). Transfer chicken to a platter and cover loosely with aluminum foil.
- Return pan to medium heat. Add butter. Add shallot and cook about 5 minutes, until softened. Season with salt and pepper. Add wine to deglaze, scraping up brown bits from bottom (reduce heat to low if pan is too hot). Add 1/2 cup stock and cream and cook for another 5-10 minutes, until sauce is thickened. Whisk in mustard. Add thyme and cook for another minute. Add a bit more stock if necessary. Remove from heat and spoon sauce over chicken and serve warm.