SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
- Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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Ajayi Idanosimhe Emmanuel
[email protected]I'm not a big fan of chicken breast, but this recipe changed my mind. The sauce is so flavorful and the chicken is cooked perfectly.
Joy Letsapa
[email protected]I'm allergic to mustard, so I substituted Dijon mustard in the sauce. It turned out great!
Aubrey Carla
[email protected]This recipe is a great way to change up your usual chicken routine. The mustard-sage sauce is a nice change of pace.
Rauf Jan
[email protected]I'm not sure what I did wrong, but my sauce turned out bitter. I think I might have used too much mustard.
K'Ashza Henderson
[email protected]This is my new favorite chicken recipe! The mustard-sage sauce is amazing and the chicken is so tender and juicy.
Zeeshan Akram
[email protected]I followed the recipe exactly and the chicken was a bit overcooked. I'll try cooking it for a shorter amount of time next time.
M Ajmal
[email protected]This dish is so easy to make and it's always a hit with my family. I love that I can use frozen chicken breasts, which makes it a great weeknight meal.
Aare River
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The dish was still delicious, but I think it would have been even better with the sage.
Andrej Leski
[email protected]This recipe is a great way to use up leftover chicken. I added some vegetables to the sauce and served it over rice.
Kiran Chy
[email protected]I thought the sauce was a bit too strong, but my husband loved it. I'll try using less mustard next time.
Rekhan Khan
[email protected]This dish is a keeper! I've made it several times and it's always a crowd-pleaser.
Jony Ahmed
[email protected]The chicken was a bit dry, but the sauce was amazing. I'll definitely try this recipe again, but I'll cook the chicken for a shorter amount of time.
zaras asmr channel
[email protected]This recipe was easy to follow and the results were impressive. I served it over mashed potatoes and it was a perfect comfort food meal.
Adeyemi Sheyi
[email protected]I'm not a huge fan of mustard, but this dish was surprisingly delicious. The sage really balanced out the mustard flavor.
MD Jahid Hossain
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the mustard-sage sauce was flavorful and rich.