Imagine a dish that transforms an ordinary chicken breast into a culinary sensation that will have your family and friends begging for seconds! This Sauteed Chicken with Sage and Mustard Cream Sauce is not just a meal—it's a flavor explosion that combines the earthy warmth of fresh sage with the tangy kick of Dijon mustard, all wrapped in a luxurious cream sauce. Perfect for busy home cooks who want to impress without spending hours in the kitchen, this recipe proves that gourmet dining can be just 30 minutes away!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Gather 4 boneless, skinless chicken breasts, 2 tablespoons of olive oil, 1/2 cup of heavy cream, 2 tablespoons of Dijon mustard, 2 tablespoons of freshly chopped sage, and salt and pepper to taste.
- Season the chicken breasts on both sides with salt and pepper. This will enhance the flavor of the chicken as it cooks.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but is not smoking.
- Carefully place the seasoned chicken breasts in the hot skillet. Cook for about 6-7 minutes on one side, without moving them, until they develop a golden-brown crust.
- Flip the chicken breasts over and reduce the heat to medium. Continue cooking for another 6-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the skillet and transfer it to a plate. Cover it loosely with aluminum foil to keep it warm while you prepare the sauce.
- In the same skillet, lower the heat to medium-low. Add 1/2 cup of heavy cream and 2 tablespoons of Dijon mustard to the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This will add depth of flavor to your sauce.
- Stir in the 2 tablespoons of chopped fresh sage and mix well. Allow the sauce to simmer gently for about 2-3 minutes until it thickens slightly. Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let the chicken simmer in the sauce for an additional minute to absorb the flavors.
- Once everything is heated through, remove the skillet from the heat. Serve the sautéed chicken breasts on plates, drizzled with the sage and mustard cream sauce.
- Pair this dish with your choice of sides, such as steamed vegetables or mashed potatoes, and enjoy your delicious sautéed chicken with sage and mustard cream sauce!
Tips
- Temperature is Key: Ensure your skillet is at the right heat before adding chicken. The oil should shimmer but not smoke, which guarantees a perfect golden-brown crust.
- Don't Move the Chicken: When first placing chicken in the pan, resist the urge to move it. This allows a beautiful, crispy exterior to develop.
- Use a Meat Thermometer: Always check that chicken reaches 165°F (75°C) internally to ensure it's fully cooked and safe to eat.
- Fresh Sage Matters: If possible, use fresh sage instead of dried. The flavor is more vibrant and will elevate your sauce dramatically.
- Scrape Those Browned Bits: When making the cream sauce, be sure to scrape up the browned bits from the pan—these are packed with flavor and will make your sauce incredible!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 35g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 120mg
