Chicken Breasts with Mustard-Shallot Sauce

2013-08-18
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Chicken breasts with mustard-shallot sauce. Skillet fried chicken breasts served with homemade creamy mustard-shallot sauce.

Ingredients

  • 4 skinless,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) fresh 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. Add the 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.

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