Skillet Herbed Chicken with Mustard Recipe

Ingredients
<br>- 3 tablespoons Dijon mustard
<br>- 2 tablespoons honey
<br>- 2 tablespoons dried tarragon
<br>- 2 teaspoons dried basil
<br>- 2 teaspoons dried thyme
<br>- ⅛ teaspoon salt
<br>- ⅛ teaspoon freshly ground black pepper
<br>- 2 tablespoons vegetable oil
<br>- 4  boneless, skinless chicken breast halves
<br>- 1 cup white wine
<br><p></p>Directions
<br>step 1: In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
<br>step 2: Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
<br>step 3: Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
<br>step 4: Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.
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Ingredients
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons dried tarragon
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breast halves
- 1 cup white wine

Directions
step 1: In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
step 2: Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
step 3: Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
step 4: Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.

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