Chicken Breasts With Mustard Sauce
Published January 6, 1987
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 skinless, boneless chicken breast halves, about 1 ½ pounds
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
4 tablespoons finely chopped onion
¼ teaspoon dried thyme
1 tablespoon red-wine vinegar
¼ cup dry white wine
½ cup fresh or canned chicken broth
2 teaspoons tomato paste
¼ cup heavy cream
1 tablespoon Dijon-style mustard
2 teaspoons finely chopped parsley, optional
Nutritional analysis per serving (4 servings)
3 grams carbs; 149 milligrams cholesterol; 306 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 1 gram fiber; 596 milligrams sodium; 39 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Sprinkle the chicken breast halves with salt and pepper.
- Step 2
Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
- Step 3
Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about ½ cup.
- Step 4
Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.
Private Notes
Comments
I bought the 60-Minute Gourmet when it was first published. My copy of the cookbook vanished years ago during a move. I'd prepared this recipe so many times I can easily manage from memory. It was my "go to" for entertaining people I didn't know well. One of those easy, well balanced combinations that is universally pleasing and pairs nicely with a wide variety of sides. It is lovely to see this recipe in print again.
I add some chopped mushrooms; saute with the onion and thyme. I don't strain the sauce. Delicious!
4/22: A Susan favorite. Serve with mashed potatoes or Lyonnaise rice
Very good and easy. Pierre Franey never disappoints.
If I make again, will significantly reduce (or eliminate) the tomato paste, which overwhelmed, and increase the mustard, which was far too shy.