Pan-Seared Chicken with Mustard Sauce


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skinless, boneless chicken breast halves, 4, 2 lb (1 kg) total weight
  • Salt and freshly ground pepper
  • Unsalted butter, 3 tablespoons
  • Mustard seeds, 1 teaspoon
  • Dry white wine, cup (3 fl oz/80 ml)
  • Chicken broth, cup (3 fl oz/80 ml)
  • Heavy (double) cream, ¼ cup (2 fl oz/60 ml)
  • Dijon mustard, 2 tablespoons


  • Cook the chicken

    Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about ½ inch (12 mm). Season with salt and pepper. In a large frying pan over medium-high heat, melt the butter. Add the chicken and cook, turning once, until opaque throughout, 8–10 minutes total. Transfer to a plate.

  • Make the sauce

    Stir the mustard seeds into the pan drippings and cook over medium-high heat, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1–2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors. Return the chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve drizzled with the sauce.