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French Mustard Chicken Breasts Recipe

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4 from 20 reviews

This French Mustard Chicken Breasts recipe features tender chicken fillets cooked in a rich and creamy Dijon mustard sauce infused with fresh herbs, shallots, garlic, and white wine. Perfect for an elegant yet easy-to-make dinner, this dish combines a crispy pan-fried chicken crust with a silky, flavor-packed sauce that brings classic French bistro flavors to your table in just 35 minutes.

Ingredients

Chicken and Seasoning

  • 2 boneless skinless chicken breasts (halved horizontally to make 4 fillets)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 4 tablespoons flour (for dredging)

Cooking Fats

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons butter

Sauce Ingredients

  • 1 brown shallot (chopped)
  • 4 cloves garlic (minced)
  • 1 cup dry white wine (or chicken broth)
  • 1-2 tablespoons Dijon mustard
  • 3/4 cup chicken broth
  • 1 teaspoon fresh chopped tarragon leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rosemary leaves (fresh chopped)
  • 1/2 cup heavy cream (thickened cream)
  • 1 pinch salt (to taste)
  • 1 pinch cracked pepper (to taste)

Instructions

  1. Season and Dredge Chicken: Season the halved chicken breasts with garlic powder, salt, and cracked pepper. Dredge each piece in flour, shaking off any excess, and set aside to prepare for frying.
  2. Heat Fats in Pan: In a large skillet or pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until hot and shimmering.
  3. Pan-Fry Chicken: Place the prepared chicken breast fillets in the hot pan and fry them for about 3-4 minutes on each side, or until they develop a golden crust and are cooked through. Transfer the cooked chicken to a warm plate to rest.
  4. Sauté Shallots and Garlic: Add the remaining 2 tablespoons of butter to the pan. Sauté the chopped shallots for about 4 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
  5. Deglaze Pan with Wine: Pour in the dry white wine (or chicken broth) and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. Allow the liquid to simmer and reduce by half, about 4 minutes.
  6. Add Mustard, Broth, and Herbs: Stir the Dijon mustard into the reduced pan juices. Pour in the chicken broth and add the fresh chopped tarragon, dried thyme, and fresh rosemary. Bring the mixture to a boil, then reduce heat to medium.
  7. Incorporate Cream and Thicken Sauce: Stir in the heavy cream and let the sauce simmer gently for about 3 minutes until it begins to thicken.
  8. Reheat Chicken in Sauce: Return the cooked chicken breasts to the pan, spooning some sauce over them. Let everything simmer together gently for about 5 minutes until the chicken is heated through and the sauce is nice and thick. Adjust salt and pepper to taste.
  9. Serve: Plate the chicken breasts and generously spoon the creamy mustard sauce over the top. Serve immediately for a delectable French-inspired main course.

Notes

  • For best results, use chicken breasts of even thickness to ensure uniform cooking.
  • If you prefer a non-alcoholic version, substitute white wine with additional chicken broth.
  • Fresh herbs enhance flavor but dried herbs can be used; adjust quantities accordingly.
  • Serve with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
  • Make sure to not overcook the chicken to keep it juicy and tender.

Find it online: https://recipethrive.com/french-mustard-chicken-breasts-recipe/