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Chicken in Mustard Sauce

Source of Recipe


From "Rick and Lanie's Excellent Kitchen Adventures"






List of Ingredients



• Four 5- to 6-ounce boneless, skinless chicken breast halves
  
• Salt
  
• Ground black pepper
  
• About 1/3 cup all-purpose flour
  
• 1 Tbsp butter
  
• 1 Tbsp vegetable oil
  
• 1/2 cup chicken broth or white wine
  
• 3 Tbsp Dijon mustard (smooth or whole-grain)
  
• 3/4 cup crème fraîche or whipping cream
  
• 3 Tbsp chopped fresh chives or parsley
  






Instructions



1. Season chicken: Pat dry with paper towels. Sprinkle both sides of each piece with salt and pepper. Spread flour on a plate. Lay chicken in flour, then flip pieces over to coat completely.
   
   
2. Fry chicken: Set a large (10-inch) skillet over medium to medium-high heat. Add butter and oil. When butter melts and just begins to brown, quickly and gently pat chicken between palms to distribute flour evenly, shake off excess, and lay chicken in pan in single layer. When brown underneath, about 3 minutes, turn with tongs and cook the other side until brown and cooked through, about 5 minutes more. The chicken should be juicy, but not pink inside; cut into center with a small knife to make sure. Remove chicken to a clean plate. Reduce heat under pan to medium.
   
   
3. Make sauce: Immediately pour in broth or wine. Use a spatula to scrape up any sticky bits from bottom of pan. Boil until almost syrupy-looking, about 2 minutes. Add mustard and crème fraîche or cream. Boil until sauce has thickened slightly, 3 to 5 minutes. Taste, and add as much salt as you think necessary.
   
   Place chicken breasts on dinner plates. Spoon sauce over each one. Sprinkle with chives or parsley, and serve.