Chicken breast in creamy mustard sauce
Description
The dish is prepared without unnecessary complications. All sauce ingredients can be added by eye. It's better to use high-fat cream so that the sauce turns out thick and doesn't spread all over the plate, but stays on the meat. The dish is very simple and filling. Chicken breasts are fried in a pan, and if they are very thick, place them in the oven while preparing the sauce. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Wash the chicken breasts, pat them dry, and season both sides with salt and pepper. Place flour in a bowl and coat the meat on both sides.
- 2
Step 2
2. Shake off the excess flour and transfer the breast to a plate; repeat the same with the remaining pieces.
- 3
Step 3
3. Melt the butter in a skillet, add vegetable oil, heat well, and add the chicken breasts.
- 4
Step 4
4. Sear the meat on both sides until golden brown, about 3 minutes per side.
- 5
Step 5
5. Transfer the meat to a baking sheet and place it in a preheated oven at 180 degrees for 5–7 minutes, while preparing the sauce. Return the skillet to the heat, pour in the wine, and reduce by half. Add the cream, then stir in the chopped parsley, mustard, and capers. Season with salt and pepper.
- 6
Step 6
6. Remove the chicken from the oven and place it into the sauce that has formed, pour the sauce over it, and serve immediately.
- 7
Step 7
7. Garnish with a pinch of fresh parsley.