Description
A quick and elegant dinner featuring savory Dijon and a silky garlic white wine sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts (6–8 oz each)
- 1/2 cup all-purpose flour (for dredging)
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Season and lightly dredge chicken in flour.
- Heat olive oil in a heavy skillet over medium-high heat.
- Sear chicken for 4–5 minutes on each side until golden. Remove and set aside.
- Sweat shallot and garlic in the same skillet until fragrant.
- Deglaze the skillet with 1/2 cup dry white wine, reducing it by half.
- Whisk in chicken stock, heavy cream, and Dijon mustard.
- Return the chicken to the pan and simmer for 3–5 minutes until the internal temperature reaches 165°F.
Notes
Serve over buttered noodles, or with roasted vegetables and grains. Can also be made gluten or dairy-free with substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and reducing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg