Sauteed Chicken Breasts In Dijon Mustard Cream Sauce
|Unsalted butter||2 Tablespoon|
|Onions||2 Medium, peeled and chopped|
|Chicken breasts||4 Medium, split, skinned (But Not Boned)|
|Flour||1 Cup (16 tbs) (For Dredging)|
|Ground black pepper||To Taste|
|Dijon mustard||10 Tablespoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Finely chopped flat leaf parsley||1 Tablespoon (For Garnish)|
Preheat your oven to 325Â°F.in a large, heavy skillet, melt 2 tablespoons butter just until it foams.
Add the onions and slowly saute them over medium heat for 6 to 8 minutes until golden brown, stirring occasionally.
Once the onions are colored, remove them with a slotted spoon, leaving as much butter in the pan as possible.
Reserve the onions until later.
In the meantime, pat each breast dry with paper towels and sprinkle lightly with flour.
Season with salt and pepper, and generously brush the mustard over the entire breast.
Add the remaining butter to the pan, keeping the heat at medium.
When it is melted, add the chicken breasts flesh side down and cook until browned, about 8 to 9 minutes; then turn and continue cooking on the second side for another 7 to 8 minutes.
Transfer the chicken to a heatproof platter and place it in the preheated oven for 15 to 17 minutes.
Turn the heat under the skillet up to high, return the sauteed onions to the pan, and stir in 1/2 cup of cream, scraping up all the browned cooking bits in the bottom of the skillet.
Once the cream starts to thicken, reduce the heat to medium and taste for seasonings, adding additional mustard, cream, or salt and pepper, to taste.
Return the chicken to the pan; turn once or twice to cover with the sauce.