Breast of Chicken With Mustard Sauce

By Pierre Franey

Published May 7, 1991

Total Time
30 minutes
Rating
4(39)
Comments
Read comments

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 skinless boneless chicken breast halves, about 1 ¼ pounds

  • Salt and freshly ground pepper to taste

  • 2 tablespoons canola or vegetable oil

  • 12 baby carrots, trimmed and scraped

  • ½ pound small mushrooms

  • 2 tablespoons chopped shallots

  • 1 teaspoon finely chopped garlic

  • 1 tablespoon flour

  • ½ cup dry white wine

  • 1 cup fresh or canned chicken broth

  • 1 tablespoon tomato paste

  • 1 bay leaf

  • 3 sprigs fresh thyme or 1 teaspoon dried

  • 2 tablespoons Dijon mustard

  • 2 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 105 milligrams cholesterol; 309 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 3 grams fiber; 818 milligrams sodium; 35 grams protein; 4 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

  1. Step 1

    Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.

  2. Step 2

    Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.

  3. Step 3

    Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
39 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
LFKG

I am willing to try most any dish by Pierre Franey. Made this and followed the recipe as written. Quite delicious! Even tastier as lunch a few days later. Not a strong mustard flavor, more of a dish enjoyed in the countryside, but would also make good ‘company’ fare.

nora

Cut the carrots into a size that will cook easily. Be careful of the amount of salt in the broth.

bkos

Add a tablespoon of balsamic at the end, delicious!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.