Dinner: Pan-Seared Chicken w/ Mustard Sauce
As I was scouring the internet for dinner ideas, I came across this recipe on Williams-Sonoma for Pan-Seared Chicken with Mustard Sauce. I use recipes for inspiration – and then I commence experimentation. Sometimes this ends in disaster. This time, it ended it sweet, glorious, mustard-bathed chicken.
You’ll find the original recipe via the link above. I substituted a few ingredients and of course, downsized the recipe for solo-dining {because cooking for a family of 52 is really not necessary for single people}.
Listen kids, your girl doesn’t measure stuff. I was born in Alabama – those southern genes teach me to taste my food & fix it. Here’s your inspiration, do your thing with it:
Lawry’s Seasoned Salt, ground black pepper, and garlic powder, to taste
6 Tbs. (3/4 stick) unsalted butter
Ground mustard {enough to taste good}
White wine
1/3 cup chicken broth
1/4 cup skim milk
A dollop of fat-free sour cream {whatever a dollop is}
2 Tbs. Dijon mustard
The Chicken
Use a meat pounder {or some other object you can pound things with – this probably doesn’t mean a hammer} to flatten the chicken to about 1/2 inch think. Season to taste with Lawry’s, pepper, and garlic powder.
In a large pan over medium-high heat, melt half of the butter. Add chicken breasts and cook, turning once, until golden on both sides and not bleeding or otherwise obviously raw. Set the chicken aside on a plate.
The Sauce
You’ll want to cook the sauce in the same pan with the chicken drippings, etc. Return the pan to medium-high heat and stir the ground mustard into the pan drippings. While whisking, the wine and broth and bring to a simmer. This should deglaze your pan and make a fabulously tasty sauce. Reduce the heat to medium and cook, stirring, until slightly reduced. Stir in the milk, dijon mustard, and sour cream and cook for 1 minute to blend the flavors.
The Finale
Return the chicken any accumulated juices to the pan, reduce the heat to medium and simmer for about 1 minute. Mix it, Eat it, Love it.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007) as listed here on Williams-Sonoma.com.
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