French Mustard Chicken Breasts
French Mustard Chicken in a white wine cream sauce is just what your weeknight needs! Boneless chicken breasts soak up an extravagant sauce filled with Dijon, herbs and wine. There is only one feeling you get when sitting down to eat this French Mustard Chicken... pure decadence. Spoil yourself o...
Foto: Cafe Delites
Bahan-bahan
- 2 boneless skinless chicken breasts (halved horizontally to make 4 fillets)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 4 tablespoons flour (for dredging)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 brown shallots (chopped)
- 4 cloves garlic (minced)
- 1 cup dry white wine (or chicken broth)
- 1 -2 tablespoons Dijon mustard
- 3/4 cup chicken broth
- 1 teaspoon fresh chopped tarragon leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary leaves (fresh chopped)
- 1/2 cup heavy cream ((thickened cream))
- 1 pinch salt (to taste)
- 1 pinch cracked pepper (to taste)
Langkah-langkah
-
Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
-
Heat the butter and olive oil in a large pan or skillet over medium-high heat.
-
When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
-
Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
-
Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
-
Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
-
Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired.
-
Serve chicken with sauce.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (5% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts | 2 | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salt | 1 teaspoon | - | - |
| cracked pepper | 0.25 teaspoon | - | - |
| flour | 4 tablespoons | - | - |
| butter | 1 tablespoon | - | - |
| olive oil | 1 tablespoon | - | - |
| butter | 2 tablespoons | - | - |
| brown shallots | 1 | - | - |
| garlic | 4 cloves | - | - |
| dry white wine | 1 cup | - | - |
| -2 tablespoons Dijon mustard | 1 | - | - |
| chicken broth | 0.75 cup | - | - |
| fresh chopped tarragon leaves | 1 teaspoon | - | - |
| dried thyme | 1 teaspoon | - | - |
| rosemary leaves | 0.5 teaspoon | - | - |
| heavy cream | 0.5 cup | - | - |
| pinch salt | 1 | - | - |
| pinch cracked pepper | 1 | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
Memuat komentar...