Imagine a dinner that transports you straight to the charming countryside of France with just one bite - our Chicken Braised in White Wine and Dijon Mustard is exactly that culinary magic! This elegant yet surprisingly simple recipe transforms ordinary chicken breasts into a restaurant-worthy masterpiece that will have your family and guests begging for seconds. With a luxurious sauce that combines the rich depth of white wine and the tangy kick of Dijon mustard, this dish proves that gourmet cooking can be achievable right in your own kitchen.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup white wine
- 2 tablespoons Dijon mustard
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 cup of white wine, 2 tablespoons of Dijon mustard, 1 chopped onion, 2 minced cloves of garlic, 1 cup of chicken broth, 2 tablespoons of olive oil, and salt and pepper to taste.
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers.
- While the oil is heating, season the chicken breasts generously with salt and pepper on both sides.
- Once the oil is hot, carefully add the chicken breasts to the skillet. Sear them for about 5-6 minutes on each side until they are golden brown. You may need to do this in batches depending on the size of your skillet. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant. Stir occasionally to prevent sticking.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to avoid burning the garlic.
- Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any flavorful bits stuck to the bottom. Bring the mixture to a gentle simmer.
- Once the wine has simmered for a couple of minutes, stir in the Dijon mustard until well combined.
- Add the chicken broth to the skillet, stirring to mix all the ingredients together.
- Return the seared chicken breasts to the skillet, nestling them into the sauce. Ensure they are mostly submerged in the liquid.
- Cover the skillet with a lid and reduce the heat to low. Allow the chicken to braise for about 30 minutes, turning the chicken halfway through to ensure even cooking.
- After 30 minutes, check the chicken for doneness; it should reach an internal temperature of 165°F (75°C). If necessary, cook for an additional 5-10 minutes.
- Once cooked, remove the skillet from heat. Let the chicken rest for a few minutes before serving.
- To serve, place the chicken breasts on plates and spoon the sauce over them. Garnish with fresh herbs if desired. Enjoy your Chicken Braised in White Wine and Dijon Mustard!
Tips
- Choose the right wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
- Temperature matters: Ensure your chicken reaches an internal temperature of 165°F for safe and perfectly cooked meat.
- Don't rush the browning: Take time to properly sear the chicken to develop a beautiful golden crust that locks in flavor.
- Low and slow is the key to braising: Gentle, slow cooking ensures tender, juicy chicken that practically melts in your mouth.
- Let it rest: Always allow the chicken to rest for a few minutes after cooking to redistribute the juices and maintain maximum moisture.
- Fresh herbs can elevate the dish: Consider garnishing with fresh thyme or parsley for an extra layer of flavor and visual appeal.
Nutrition Facts
Calories: 379kcal
Carbohydrates: 6g
Protein: 49g
Fat: 12g
Saturated Fat: g
Cholesterol: 180mg
