Chicken Breasts in Mustard Cream Sauce
Chicken Breasts in Mustard Cream Sauce feature pan-seared chicken finished in the oven and served with a creamy Dijon, white wine, and caper sauce for a refined 30-minute entrée.
4 Servings
Ingredients
- 4 boneless skinless chicken breasts approximately 1½ lbs total
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1½ tbsp unsalted butter
- 1½ tbsp oil
- 1 cup white wine
- 1 cup heavy cream
- 1 rounded tsp Dijon mustard
- 3 tbsp capers rinsed well
- 2 tbsp chopped fresh parsley
Instructions
Preheat
- Heat oven to 350°F (175°C). Place a baking sheet near the stove for convenience.
Season & Dredge
- Season the chicken breasts generously on both sides with salt and pepper.
- Place the flour on a large plate and dredge each chicken breast until fully coated. Shake off any excess flour.
Brown the Chicken
- Heat the butter and oil together in a large skillet over medium-high heat.
- Once the butter is melted and foamy, add the chicken breasts. Work in batches if necessary to avoid overcrowding.
- Brown for approximately 3 minutes per side, or until golden brown.
Finish in the Oven
- Transfer the browned chicken breasts to the prepared baking sheet.
- Place in the oven for about 5 minutes, or longer if the breasts are thick, until a thermometer inserted into the thickest part reads 165°F (74°C).
- If the chicken finishes before the sauce is ready, move to a serving platter and cover loosely with foil.
Prepare the Sauce
- Return the skillet to medium heat.
- Carefully add the white wine; it may sputter slightly upon contact with the hot pan.
- Cook for approximately 5 minutes, or until the wine is reduced by half.
- Add the heavy cream and simmer for 2–3 minutes, or until the sauce lightly coats the back of a spoon.
- Stir in the Dijon mustard, capers, and most of the parsley, reserving a small amount for garnish.
- Taste and adjust seasoning with salt and pepper as desired.
Serve
- Place each chicken breast onto serving plates.
- Spoon the mustard cream sauce generously over each portion and garnish with the remaining parsley.
Notes
To prepare gluten-free Chicken Breasts in Mustard Cream Sauce, substitute the all-purpose flour with a certified gluten-free flour blend or finely ground cornstarch for dredging.
All remaining core ingredients are naturally gluten-free; however, verify that packaged items such as Dijon mustard, chicken stock (if used), and white wine are labeled gluten-free to avoid cross-contamination.
All remaining core ingredients are naturally gluten-free; however, verify that packaged items such as Dijon mustard, chicken stock (if used), and white wine are labeled gluten-free to avoid cross-contamination.