Ingredients for Chicken With Mustard And Wine Sauce Adopted
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 minced shallots
- 1/2 cup dry white wine
- 2 cups thinly sliced leeks
- generously with salt and pepper
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream
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How to Make Chicken With Mustard And Wine Sauce Adopted
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
- Season chicken generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add 2 cloves minced garlic and 2 minced shallots to the skillet. Cook for 1 minute, until fragrant.
- Pour in 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the skillet. Cover and simmer for 15 minutes, or until chicken is cooked through.
- Add more wine if needed to maintain a sufficient amount of liquid in the pan.
- Increase heat to medium-high. Add 2 cups thinly sliced leeks and cook for 2-3 minutes, until softened.
- Stir in 2 tablespoons Dijon mustard and 1/4 cup heavy cream.
- Season to taste with salt and pepper. If the sauce is too thick, thin with a little more wine or cream.
- Serve immediately over rice, pasta, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
62g
Carbs
2g
