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Shared By Brad Johnson
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Pan-Roasted chicken With Fine Herbs And Whole Grain Mustard Sauce

Ingredients

  • 4 (5-ounce) boneless, skinless chicken breasts, lightly pounded to even thickness Kosher salt and freshly ground black pepper 2 tablespoon vegetable oil
  • 2 shallots, minced
  • 1/3 cup dry white wine
  • 1/3 cup low-sodium chicken broth
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons whole-grain mustard
  • 3/4 cup heavy whipping cream
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh chervil
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Directions

  1. Preheat oven to 400°F with the rack in the center.
  2. 1. Pat chicken dry with paper towels and generously season with salt and pepper on all sides. To a large ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, add chicken breasts to the skillet and cook until golden-brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet into the oven to roast until an inserted instant-read thermometer registers at 165°F, 12 to 14 minutes. Transfer the chicken to a plate and tent with aluminum foil; reserving the skillet and set aside.
  3. 2. Return the skillet to the stove over medium heat and add shallots; cook until shallots are tender, about 2 minutes. Add the wine, chicken broth, and lemon juice, using a silicone spatula to scrape any browned bits from the bottom of the pan. Bring the liquid to a boil and continue to cook until it has reduced by half. Reduce the heat to a simmer, stir in the mustard and cream and simmer until the sauce thickens and coats the back of a spoon, about 3 minutes. Add herbs, taste, and adjust seasoning with salt and pepper.
  4. 3. To serve: Place chicken breasts on dinner plates and spoon sauce over each one; serve immediately.
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