WILLIAMS-SONOMA CHICKEN BREASTS WITH WHITE WINE DIJON SAUCE
A simple and quick chicken saute--a restaurant quality chicken dinner ready on your table in just 30 minutes! The key to this recipe's success comes in flattening the chicken breasts to an even thickness before cooking them. They will cook evenly and stay perfectly moist throughout. Fabulous served with peas or asparagus spears, along with pan-fried or mashed potatoes. Recipe is a seriously adapted one, originally from Williams-Sonoma.
Provided by BecR2400
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
- One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
- In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
- Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center.
- Transfer to a warmed plate and keep warm.
- Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes.
- Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes.
- Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through.
- Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts.
- Sprinkle with chopped parsley and serve at once.
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Abdullah Bhati
[email protected]I love this recipe! It's easy to make and the results are always amazing.
Pat Tisdale. Baker
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Shazam Mohamed
[email protected]I've tried many chicken recipes, but this one is by far the best. The chicken is always cooked perfectly and the sauce is to die for.
Grace Fairy
[email protected]This recipe is a keeper! It's easy to make and the results are delicious.
Kunga Sherpa
[email protected]I'm not a big fan of chicken, but this dish was amazing. The chicken was tender and juicy, and the sauce was flavorful and creamy.
Tarsha Simmons
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Abdiraaq abdi Ali
[email protected]I love this recipe! The chicken is always moist and flavorful, and the sauce is delicious. I've made it for my family and friends many times and they always rave about it.
Ali Bux
[email protected]This dish is perfect for a special occasion. The chicken is elegant and the sauce is rich and flavorful.
SRM Shipon
[email protected]I've made this dish several times and it's always a crowd-pleaser. The chicken is always cooked perfectly and the sauce is delicious.
Barchouchi Skander
[email protected]This recipe is easy to follow and the results are amazing. The chicken is tender and juicy, and the sauce is flavorful and creamy.
Basshir Amat
[email protected]I made this dish for my family and they loved it. The chicken was moist and flavorful, and the sauce was creamy and rich.
tika yadav
[email protected]This dish was a hit at my dinner party! The chicken breasts were cooked perfectly and the sauce was delicious. I will definitely be making this again.