Creamy Maple Mustard Chicken Breasts
This recipe for chicken breasts is flavorful and moist. Chicken is sear-roasted and then a pan sauce is created using onions, shallots, white wine, cream, mustard, and maple syrup. Creamy, sweet, and tangy!
Ingredients
- 4 Boneless Skinless Chicken Breasts
- Salt & Pepper, for seasoning chicken
- 2 tbsp Olive Oil, divided
- 1 Small Yellow Onion, diced small
- 1 Large Shallot, diced small
- 2 tsp Finely Chopped Fresh Rosemary
- 1 tbsp Flour
- ½ cup Dry White Wine, such as Sauvignon Blanc
- 1 cup Half & Half
- ½ cup Heavy Cream
- 2 tbsp Quality Grainy Mustard
- 2 tbsp Dijon Mustard
- 1 tbsp Maple Syrup
- Dash of Cayenne
- Salt & Pepper, to taste
Instructions
- Preheat oven to 400°F. Pat chicken breasts dry and then season with salt and pepper.
- In a large pan over medium heat, heat 1 tbsp of the olive oil until it begins to shimmer, then add chicken. Brown the chicken on each side for about 3-4 minutes, then transfer to a baking sheet and place into the oven for 15-20 minutes, or until cooked through.
- Meanwhile, add the other 1 tbsp of olive oil to the pan that the chicken was browned in. When the oil is hot, add the onion, shallots, and rosemary. Use the onions to deglaze the pan, scraping at the browned bits. Fry until the onions are almost cooked through, about 7-8 minutes.
- Add flour to the pan and stir to coat the onions with the flour. Add white wine and cook for 2-3 minutes, or until the wine has reduced by about half. Then add the half & half, heavy cream, grainy mustard, dijon mustard, maple syrup, and cayenne. Stir to combine. Bring the sauce to a bubble and cook until the sauce has thickened nicely. Season with salt and pepper, and then spoon over the cooked chicken breasts to serve.