Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Serves 4

Ingredients

  • 4 boneless chicken breast halves, with skin (about 1 1/4 pounds)
    Kosher salt and freshly ground black pepper
    Flour, for dredging
    2 tablespoons olive oil
    1 to 4 tablespoons unsalted butter
    1/2 cup white wine
    1 1/2 cups chicken broth
    8 medium whole fresh sage leaves, plus more for garnish
    1 1/2 tablespoons whole grain mustard

Preparation

  • Preheat a large skillet over medium-heat, for about 1 minute. Pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.

    Add the white wine to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan.
    Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.

    Chef's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Sauteed chicken breast with whole grain mustard and sage

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer