Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Dijon mustard
- 4 cloves garlic, minced
- 1 cup white wine (Chardonnay or Sauvignon Blanc recommended)
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Don’t hesitate to substitute the wine with chicken broth for a non-alcoholic version, or use whole grain mustard for a rustic touch that adds texture and depth to the sauce.
Instructions
- Begin by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear until golden brown on each side, about 5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for about 2 minutes to reduce slightly.
- Add the Dijon mustard and chicken broth, stirring until well combined. Bring the mixture to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer on low heat for about 15-20 minutes, or until the chicken is cooked through.
- Stir in the butter to finish the sauce, letting it melt into the mixture for a rich, silky texture.
- Garnish with fresh chopped parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International