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  • Jan 24, 2008 7:30 am US/Pacific
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Sauteed Chicken Breast with Mustard Pan Sauce

From The Kitchen Academy Of Sacramento

SACRAMENTO (CBS) ―

INGREDIENTS:

2 airline chicken breasts (chicken supremes)

Olive oil

Kosher salt and black pepper as needed

4 ounces yellow onion small, diced

2 ounces white wine

1 Tablespoon Dijon Mustard

6 Ounces Chicken stock

1 ounce butter

Parsley chopped as needed

DIRECTIONS:

1. Season both sides of the chicken with salt and 
    black pepper

2. In a large skillet enough oil to coat the bottom of
    the pan.

3. Add chicken to the pan skin side down.

4. When golden brown turn over breasts and place
    pan in a 400 degree oven and bake until an
    internal temperature of 165 F.

5. Remove the chicken from pan and set aside  
    (discard most of the fat).

6. In the same sauté skillet add onions and sute over
    high heat until lightly caramelized

7. Deglaze the pan with white wine and reduce to
    ausec(dry).

8. Add chicken stock bring to a boil and let reduce by
    by 2/3

9. Add mustard and butter strain sauce and place on
    chicken

10. Garnish with chopped parsley.

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