Chicken Breasts with Mustard-Shallot Sauce
2020-08-18- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
231.0 -
Fat
6.7 g -
Saturated Fat
1.2 g -
Polyunsaturated Fat
0.9 g -
Cholesterol
98.6 mg -
Sodium
371.8 mg -
Potassium
489.2 mg -
Carbohydrate
0.6 g -
Fiber
0.3 g -
Sugars
0.1 g -
Protein
39.7 g
Chicken breasts with mustard-shallot sauce. Skillet-fried chicken breasts served with homemade creamy mustard-shallot sauce. You may also like General Tso Chicken Wings
Chicken Breasts with Mustard-Shallot Sauce
Ingredients
- 4 skinless and boneless chicken breast halves
- 1 tablespoon butter ,melted
- 3 tablespoons finely chopped shallots
- 2 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 1/4 cup (60 ml) dry white wine
- 1 teaspoon Worcestershire sauce
- 1/2 cup (125 ml) chicken broth
- 2 teaspoons tomato paste
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon Dijon-style mustard
- 2 tablespoons finely chopped parsley
- salt and freshly ground black pepper,to taste
Method
Step 1
Sprinkle chicken breast halves with salt and black pepper.
Step 2
In a heavy nonstick skillet, combine melted butter and chicken breasts(skin side down). Cook until lightly browned, about 5-6 minutes.
Step 3
Turn the chicken and cook for a further 5-6 minutes. Remove cooked chicken breasts to a warm platter.
Step 4
Add chopped shallots and thyme to skillet and cook, stirring, until the shallot is wilted. Add the balsamic vinegar, white wine Worcestershire sauce and bring to a boil. Pour in chicken broth and boil again.
Step 5
Stir in tomato paste and cook until reduced by half. Add heavy cream and bring to a full rolling boil. Stir in Dijon-style mustard.
Step 6
Spoon mustard-shallot sauce over chicken breasts. Serve chicken breasts with mustard-shallot sauce, cooked broccoli, and chopped parsley.
