thisweekLogin

A dish from Pierre Franey

Chicken with Mustard Sauce

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

Serves 4

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.

Ingredients

Produce

  • 2 shallots

Meat & Poultry

  • 4 chicken breasts

Dairy & Eggs

  • 1/2 cup heavy cream
  • 2 tbsp butter

Spices & Seasoning

  • 2 tbsp Dijon mustard

Other

  • 1/2 cup dry white wine

Method

  1. Season the chicken breasts and sauté them in butter over medium-high heat until golden and just cooked through. Set them aside.

  2. Add the chopped shallots to the pan and cook for a minute, then pour in the wine and scrape up the browned bits.

  3. Reduce the wine by half, stir in the cream and mustard, and simmer until the sauce coats a spoon.

  4. 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

More by Pierre Franey

Coquilles Saint-Jacques

Sole Meunière