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Chicken With Mustard Cream Sauce

Chicken breasts in a skillet, smothered in a creamy mustard sauce and garnished with parsley.
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

Baked Chicken

  • 4 boneless, skinless chicken breasts, (about 2 pounds)
  • 1 tablespoon plus 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar, (optional)
  • 1 tablespoon extra-virgin olive oil

Mustard cream sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • ¾ cup dry white wine, (we like Sauvignon Blanc)
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • ⅓ cup chicken stock
  • ⅓ cup heavy cream
  • ½ teaspoon kosher salt
  • 1 tablespoon salted butter, softened
  • 1 tablespoon flour
  • 1 tablespoon chopped fresh flat leaf parsley, (optional)

Method

  1. Make the chicken. Add the chicken and 1 tablespoon of the salt to a large bowl. Fill with cold water, cover, and refrigerate for at least 1 hour or up to overnight.
  2. Preheat the oven to 450°F with a rack in the center position.
  3. In a small bowl, combine the remaining 1 teaspoon salt, pepper, garlic powder, onion powder, paprika, and brown sugar (if using).
  4. Transfer the chicken to a plate and pat dry. Brush with the olive oil and season all over with the spice rub. Arrange the chicken in a 9x13-inch baking dish and bake for about 18 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Turn the oven to broil. Broil until the tops are golden, about 3 minutes.
  5. Meanwhile, make the mustard cream sauce. Heat the olive oil in a medium skillet over medium heat. Once the oil is glistening, add the shallot and cook, stirring, until translucent, about 5 minutes. Stir in the white wine and cook, stirring, until reduced by half, about another 3 minutes. Stir the whole grain mustard and Dijon mustard until smooth, then slowly pour in the chicken stock and the heavy cream, stirring constantly. 
  6. In a small bowl, combine the butter and flour to create a roux. Add the roux to the sauce and bring to a simmer. Cook, stirring, until thickened enough to coat the back of the spoon, about 4 minutes. 
  7. Serve the chicken with the mustard cream sauce, sprinkled with parsley, if using.