Triple Mustard Chicken
Prep 2 mins Cook 13 mins Eat 15 mins
These Triple Mustard Chicken breasts can be on your table in only 15 minutes. It will take you longer to assemble your groceries, set the table and preheat your oven than to make this dish. It’s the perfect dish to impress guests, because it is so yummy and you won’t be in the kitchen for long.
Brown the chicken breasts and finish the cooking in the oven, while the sauce is made in the fry pan.
Here’s how simple. Quickly brown some boneless, skinless chicken breasts in a large skillet, without cooking through. Transfer to an oven safe dish and place in a preheated 300° oven for 5-10 minutes, or until it springs back when touched. The length of time will depend on how thick your chicken breasts are.
The Triple Mustard Sauce is ready when it coats the spoon as in the picture.
Add white wine to the empty skillet to deglaze the pan and stir the mustards into the white wine mixture on low heat. Stir in some light cream. Continue to cook until the cream mixture coats the back of the spoon.
Triple Mustard Chicken easily made for a crowd.
Pour mustard sauce over the chicken and serve. If the mustard sauce gets too thick, thin it with some hot water added to the pan. You are going to love this sauce, so scrape every bit of mustard sauce from the pan with a rubber spatula.
Triple Mustard Chicken served with farro and asparagus.
Plate the chicken breasts along with some veggies and a grain such as rice or precooked farro. To learn about farro, click here. Pour the mustard sauce over the chicken and enjoy your delicious Triple Mustard Chicken that you can make any day of the week in a Flash.
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Triple Mustard Chicken
Chicken is versatile for serving family or guests. This dish is made elegant and tasty with the addition of the creamy triple mustard sauce. Serve it with some green vegetables and rice for an easy meal that everyone will love.
4 chicken breasts, boneless, skinless
1 pinch salt & pepper to taste
1 pinch Paprika, to taste
1 Tablespoon butter
1 Tablespoon olive oil
1 Tablespoon whole-grain mustard
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1/2 cup dry white wine
1 cup light cream (1/2 & 1/2)
1. Preheat oven to 300°. Sprinkle chicken breasts with salt, pepper and paprika. Mix three mustards together in a small bowl.
2. In large skillet, heat butter and olive oil over medium high heat. Place chicken breasts into skillet, skin side down. Brown meat until golden – about 3-4 minutes each side. Remove to a baking sheet and place in a 300° oven for 5-10 minutes or until it springs back with finger. Add white wine to the skillet and stir to scrape up browned bits in the pan.
3. Stir mustards into the white wine mixture on low heat. Stir in cream. Continue to cook until cream mixture coats back of the spoon.
4. Pour mustard sauce over chicken and serve.
Servings: 4 – 465 calories per serving
Triple Mustard Chicken
Ingredients
- 4 chicken breasts boneless, skinless
- 1 pinch salt & pepper to taste
- 1 pinch Paprika to taste
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 Tablespoon whole-grain mustard
- 1 Tablespoon Dijon mustard
- 1 teaspoon dry mustard
- 1/2 cup dry white wine
- 1 cup light cream 1/2 & 1/2
Instructions
- Preheat oven to 300°. Sprinkle chicken breasts with salt, pepper and paprika. Mix three mustards together in a small bowl.
- In large skillet, heat butter and olive oil over medium high heat. Place chicken breasts into skillet, skin side down. Brown meat until golden - about 3-4 minutes each side. Remove to a baking sheet and place in a 300° oven for 5-10 minutes or until it springs back with finger. Add white wine to the skillet and stir to scrape up browned bits in the pan.
- Stir mustards into the white wine mixture on low heat. Stir in cream. Continue to cook until cream mixture coats back of the spoon.
- Pour mustard sauce over chicken and serve.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
What a perfect weeknight meal!
Weeknight or any night. I love this Triple Mustard Chicken.
Patricia, this looks absolutely divine!
An easy go to meal that is elegant too. Enjoy!
Would it make sense to drink white wine with this dish or can red go with it even though there is white wine in the dish?
I encourage wine drinking, in moderation, of course. Yes, while you have the white wine open, why not drink the rest of it with your meal. It would totally go together. I think that red wine would go with the Triple Mustard Chicken also, although you might want some hearty vegetables like squash to go with the red wine. I think the asparagus and rice goes better with white wine.