Sautéed Chicken Breasts With Mustard Pan Sauce
Sautéed chicken breasts with a wine-infused creamy mustard pan sauce. This tested recipe walks you through the pan sauce technique with precise temps, timing, and visual cues you can trust.
Servings: 4
Calories: 270kcal
Equipment
- 12-inch cast-iron skillet
- instant-read meat thermometer
- wooden spoon
- wire whisk
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1½ teaspoons Diamond Crystal kosher salt
- freshly ground black pepper
- 2 tablespoons cooking oil, divided canola, vegetable, or olive oil
- 1 shallot, diced ⅓ cup
- ¼ cup dry white wine or dry vermouth
- 1 cup brown chicken stock or storebought chicken stock, unsalted
- 1 tablespoon Dijon mustard
- ¼ cup heavy whipping cream
- 1½ teaspoons fresh tarragon, chopped
Instructions
- In a zip-lock bag, add a chicken breast and pound the thick side with a rolling pin or heavy skillet to match an even thickness.
- Pat the chicken dry with paper towels. Season with Diamond Crystal kosher salt and pepper.
- Heat a large cast-iron or stainless steel skillet over high heat. When hot, add the oil and coat the skillet.
- Add half the chicken, smooth side faced down. You should hear a strong sizzle. If not, remove the chicken and wait a few minutes longer for the pan to heat up sufficiently. Cook until brown and easily releases from the pan, about 4-6 minutes.
- Turn the chicken. Cook until the internal temperature is 158-160℉, about 4-6 minutes longer. The temperature will increase 5-8℉ from carryover cooking. Transfer to a plate. Repeat with the other half of the chicken.
- Turn the burner off. Add the shallots to the hot skillet. Stir frequently for about 1 minute while scraping the bits from the pan.
- Add the white wine to the skillet, turn the heat to medium-high. Reduce the wine. Once it's half reduced, add the chicken stock. Let it boil and reduce to half again. This takes about 5 minutes.
- Whisk in the Dijon mustard, heavy whipping cream, and any accumulated juice from the plate. Bring to a boil to reduce the liquid for 1-5 minutes until thickened to your liking. Reduce the heat to low. Taste the sauce to see if salt is needed. Stir in the fresh tarragon.
- To serve, slice the chicken against the grain into medallions and place them on the warm plate. Drizzle the sauce over the chicken. For family style, add the chicken back to the skillet, turning the breasts to coat in the sauce.
Video
Notes
This dish is best when prepared and held warm rather than reheated.
2-Day Make Ahead Instructions
- Day 1: The chicken can be pounded and seasoned. Store, covered, in the refrigerator.
- Day 2 morning: Prep and measure the remaining ingredients. Store the stock, mustard, cream, and tarragon covered in the fridge.
- 90 minutes before serving: Set the oven to 200℉. Sauté the chicken. Make the pan sauce. Add the chicken back to the skillet, coat them in the sauce, and hold the it warm in the oven until you are ready to serve.
- Dinner party for 8 people: Double the recipe using 2 skillets to sauté the chicken breasts.
- Potluck for 12 people: Triple the recipe. Sauté the chicken in batches and transfer to an oven-proof casserole dish held warm at 200℉ in the oven. Clean the skillet after sautéing 2 batches, or the brown bits will burn and become bitter. After the last sauté, prepare the pan sauce and pour it over the chicken in the casserole. Keep warm in the oven, covered, until ready to serve.
Nutrition
Calories: 270kcal | Carbohydrates: 3g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1068mg | Potassium: 543mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
