Easy recipe for hen breasts with a fast mustard cream sauce! Ready in underneath 30 minutes. Great with rice, pasta, or a inexperienced salad.
This elegant dish is really easy to make, it’s virtually felony. But fortunately, I don’t assume anybody will get in hassle only for making actually particular hen match for something from a weeknight meal to a cocktail party — even when it does solely take a half an hour.
The first trick is to brown the hen in a mixture of butter and oil. This provides you the very best mixture of taste and browning on your hen.
If the breasts are barely thick (which they in all probability will likely be), they gained’t cook dinner all through at this level. That is an effective factor! Place them on a baking sheet and allow them to gently end cooking within the oven whilst you make the sauce.
For that sauce, simply add some wine to the skillet and let it scale back by half. Don’t fear about actual measurements right here, so simply eyeball it. Most of the alcohol evaporates at this level and simply leaves taste and acidity behind.
Next, add some cream to the pan. Don’t skimp and attempt to use half and half. You want the fats within the cream to maintain the sauce clean.
Last however not least, stir within the mustard, capers and parsley. Spoon this over your (now completed) hen, and serve!
Oh, and take a look at to not lick the plate
Chicken Breasts with Mustard Cream Sauce Recipe
- four skinless, boneless hen breasts (about 1 1/2 kilos whole)
- Salt and pepper, to style
- 1/four cup all-purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons oil
- 1 cup white wine
- 1 cup heavy cream
- 1 rounded teaspoon Dijon mustard
- three tablespoons capers, rinsed nicely
- 2 tablespoons chopped contemporary parsley
1 Heat the oven to 350F. Place a baking sheet close to the range, prepared for the hen.
2 Prepare the hen: Season the hen breasts on either side with salt and pepper.
Pour the flour onto a big plate and dredge the hen breasts till nicely coated. Shake off the surplus.
three Brown the hen: In a big skillet over medium high-heat, warmth the butter and oil. When the butter has melted and appears foamy, add the hen. (Work in batches in case your pan is not large enough in order that you do not crowd the pan.)
Brown the hen for three minutes per facet, or till golden.
four Finish the hen within the oven: Transfer the hen to the baking sheet and place within the oven for five minutes (longer if the hen breasts are thick), or till a thermometer inserted into the thickest a part of a breast registers 165 levels.
If the hen is finished earlier than the sauce, switch it to a serving platter and tent it loosely with foil to maintain heat.
5 Make the sauce: While the hen finishes cooking, return the skillet to medium warmth and add the wine. Be cautious because the oil within the pan will sputter just a little whenever you add the wine. Cook for five minutes, or till the wine is diminished by about half.
Add the cream and simmer for two to three minutes, or till the sauce coats the again of a spoon.
Stir within the mustard, capers and parsley, reserving just a little parsley for sprinkling over prime. Taste and add extra salt and pepper, in the event you like.
6 Serve the hen: Place every hen breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.
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