Thursday, January 12, 2012

Chicken with Wine/Mustard Sauce

I needed a new chicken dinner that I could make with items from the pantry/refrigerator.  I was visiting one of my favorite blogs - Annie Bakes - and saw this new recipe she had just added.  I tried it, and we loved it.  I served it over our favorite Rice Selects Texmati Rice with a side of steamed broccoli. We ALL loved it.... and that is always nice!  Quick, easy meal to add to your menu line-up!

Chicken with Wine/Mustard Sauce (adapted from Annie Bakes)

4 boneless, skinless chicken breasts
Salt & pepper
2 tablespoons vegetable oil
1/2 cup white wine
1 1/2 cups chicken broth
1 tablespoon flour
2 tablespoons water
2 tablespoons stone-ground mustard
1 tablespoon butter


Preheat oven to 350 degrees.  Heat a large skillet over medium-high heat.  Season the chicken with salt and pepper.  Add the oil to the pan and lay the chicken breasts in the oil.  Cooking about 5 minutes per side or until browned (it will not be cooked through at this point).  Transfer to a baking dish and cook for an additional 10-12 minutes or until cooked through.

Pour the wine into the hot skillet and scrape up the brown bits from the bottom.  Boil until almost all the wine evaporates and it gets a little syrupy.  Add the broth and bring to a boil.

Mix the flour and water together, then whisk it and the mustard into the wine sauce and stir about 1 minute or until it thickens.  Remove from the heat and add in the butter, stirring until it's melted.  Season with salt and pepper.

Remove the chicken from the oven, slice into thin slices and pour the mustard sauce over 

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