Chicken with French Wine Mustard Sauce

French Wine Mustard Chicken

 

Prep time: 30 Min

Cook time: 40 Min

Total time: 1 H & 10 M

Source:  Adapted from Half Baked Harvest.

 

 

Ingredients

 

• 2 lbs. boneless - skinless chicken breasts, filleted and pounded thin

• 1/3 cup heavy cream
• 2 tbsp unsalted butter
• 1/3 cup parmesan cheese, grated
• 2 cups spinach, roughly chopped
• 2 tbsp Dijon mustard
• 2 tbsp grainy stone ground Dijon mustard
• 2 shallots, diced
• 2 cloves garlic, minced

• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1/2 cup chicken stock
• kosher salt and pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh thyme, minced

 

Instructions

 

1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.
2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.
3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes
4. If the sauce thickens too much, add additional wine or chicken broth to thin.

 

 

For Serving:  Mashed potatoes or steamed rice, for serving. Also amazing would be some pappardelle, or perhaps some orzo or farro.

 

 

 

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Notes:

Feb 11, 2023

 

This dish is SOO freaking ugly, I will just have to make it again. IDK what the hell I was thinking with the clunk ass mashed potatoes, although I do like them with a little body, these have wayy too much body. The horror! Actually we both love this dish, and I mean love it. BUT I can and will make it look more appetizing, because if you even don't hate mustard a little bit (son in law gags) this dish is amazing and will be categorized as a Forever Recipe. 

 

I freaking love this dish, but I don't care to slow cook.  I think in the future I will chop (or maybe not) the spinach and hold the chicken out until the last minute so it doesn't get covered with bits of clunky sauce.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey