Recipe by Pierre Franey

Chicken with Mustard Sauce

Name: Chicken with Mustard Sauce
Yield: 4 servings
Ingredients: 4 boneless chicken breasts; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 2 shallots, chopped; 2 tbsp butter

Sautéed chicken breasts finished with a pan sauce of white wine, cream, and Dijon mustard.

By Pierre Franey

This is the kind of dish Franey built the 60-Minute Gourmet around: a simple sauté, a pan sauce made in the same skillet, and a result that tastes far more considered than the effort suggests.

The dish

2 of 6 items checked

Chicken with Mustard Sauce

cooking.nytimes.com

Claimed by Pierre Franey

Serves 4 · 2 of 6 items checked · 5 aisles

Produce

2shallotsChecked by Pierre Franey

Meat & Poultry

4chicken breasts

Dairy & Eggs

½ cupheavy cream
2 tbspbutter

Pantry / Durable

½ cupdry white wineChecked by Pierre Franey

Spices & Seasoning

2 tbspDijon mustard

Cooking Instructions

Season the chicken breasts and sauté them in butter over medium-high heat until golden and just cooked through. Set them aside.
Add the chopped shallots to the pan and cook for a minute, then pour in the wine and scrape up the browned bits.
Reduce the wine by half, stir in the cream and mustard, and simmer until the sauce coats a spoon.
Return the chicken to the pan to warm through, taste for seasoning, and serve with the sauce spooned over.

Adapted from The 60-Minute Gourmet. View a published recipe at NYT Cooking (opens in a new tab)

Served at

Olney's table in Provence · Provence, France

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