Chicken with Shallot Sauce (Edit recipe)

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The sweetness of the shallots pairs perfectly with the tang of whole-grain mustard in a creamy sauce that complements juicy, pan-seared chicken beautifully. I love serving it with my crispy wedge potatoes and a simple green salad. Cozy, satisfying, and absolutely dinner-party worthy.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

8

Serves: 4

Ingredients

2 lb Chicken Breast
1 Tbsp Olive Oil
1 Tbsp Butter, Salted
3 Tbsp Shallot, minced
1 cup White Wine
0.5 cup Heavy Whipping Cream
2 Tbsp Coarse-Dijon Mustard - Noble Made
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pound the chicken: Place chicken breasts in a zip-top bag and gently pound to an even thickness. Trim as needed.
Season both sides generously with salt and pepper.
Heat a large sauté pan over medium heat. Add olive oil and butter. Once the butter is melted (but not browned), add the chicken.
Cook the chicken for about 8 minutes per side, depending on thickness, until golden and cooked through. Work in batches if needed—don’t overcrowd the pan. Add more olive oil and butter between batches if the pan looks dry.
Transfer chicken to a casserole dish and loosely cover to keep warm.
Add chopped shallots to the same pan and sauté for 1 minute.
Pour in white wine, scraping up any browned bits with a wooden spoon. Simmer and reduce by half, about 5 minutes.
Stir in the heavy cream and bring just to a gentle simmer.
Remove from heat and whisk in the whole grain mustard until fully combined. Give it a taste and adjust with more salt and pepper if needed.
Pour the sauce over the chicken. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	588
Fat:	38 g
Carbohydrates:	15 g
Protein:	48 g
Cholesterol:	187 g
Sodium:	379 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.