Chicken with Creole Mustard Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 Large boneless, skinless chicken breastsKosher saltFresh ground pepper1/2 cup all purpose flour (The Neely's recipe calls for 1/2 c + 1 tsp)2 Tablespoons olive oil1 Tablespoon butter1/2 cup chicken broth (The Neely's use 1 cup of chicken stock and 1/2 cup white wine)2 large shallots, finely chopped1/2 cup 37% heavy cream (The Neely's use full heavy cream)Juice of 1 lemon2 Tablespoons Creole Mustard1 Tablespoon ground tarragon (The Neely's use fresh tarragon and sprigs for garnish)
Rinse the chicken and pat dry. Season with salt and pepper. Place flour in a disposable pie tin and dredge the chicken breasts lightly. Shake off any excess flour.
Heat the olive oil and the butter in a large skillet over medium-high heat. Saute the chicken, turning once, until nicely browned on both sides, about 10 minutes total. (I sauteed for 12 minutes, 6 minutes a side.) Add 1/2 a cup of broth, reduce the heat, cover and simmer until the chicken is cooked through, 4 - 6 minutes. (I cooked for about 9 minutes.)Transfer the chicken to a plate, and tent with foil.
Add the shallots to the skillet, and cook, stirring, until softened. Add another 1/2 cup of chicken stock. (This is where the Neely's add white wine, that I skipped.) Bring to a boil, and cook until reduced to about 1/4 cup, 2 - 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
Return the chicken to the pan along with the tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes.
I cut each chicken breast in half before serving. This gives 3 - 3/12 ounces of chicken per serving. The Neely's serve a whole chicken breast, 6 - 7 ounces each, per serving.
The nutritional information is based on 1/2 chicken breast per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user MORGAINA.
Heat the olive oil and the butter in a large skillet over medium-high heat. Saute the chicken, turning once, until nicely browned on both sides, about 10 minutes total. (I sauteed for 12 minutes, 6 minutes a side.) Add 1/2 a cup of broth, reduce the heat, cover and simmer until the chicken is cooked through, 4 - 6 minutes. (I cooked for about 9 minutes.)Transfer the chicken to a plate, and tent with foil.
Add the shallots to the skillet, and cook, stirring, until softened. Add another 1/2 cup of chicken stock. (This is where the Neely's add white wine, that I skipped.) Bring to a boil, and cook until reduced to about 1/4 cup, 2 - 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
Return the chicken to the pan along with the tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes.
I cut each chicken breast in half before serving. This gives 3 - 3/12 ounces of chicken per serving. The Neely's serve a whole chicken breast, 6 - 7 ounces each, per serving.
The nutritional information is based on 1/2 chicken breast per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user MORGAINA.
Nutritional Info Amount Per Serving
- Calories: 208.7
- Total Fat: 7.1 g
- Cholesterol: 78.1 mg
- Sodium: 274.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.2 g
- Protein: 28.3 g
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