For a tangy twist on a quick one-pan dinner, try this chicken with velvety mustard sauce, swimming with shallots and earthy oregano.
- 1/4 cup all-purpose flour
- 1 teaspoon coarse salt, divided, plus more to taste
- 1 teaspoon freshly ground black pepper, divided, plus more to taste
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 small shallot, minced
- 2 small cloves garlic, minced
- 1 cup homemade or low-sodium chicken broth
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- In a shallow bowl, combine the flour with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Set aside.
- Season the chicken breasts on both sides with the remaining salt and pepper. Coat the chicken in the flour mixture, shaking to remove any excess.
- Place a heavy-bottomed skillet (like a cast iron pan) over medium heat, add 2 tablespoons of the olive oil, and swirl to coat the pan. Saute the chicken until it is golden brown and cooked through, about 4 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add the remaining tablespoon of olive oil and swirl to coat the pan. Add the shallots and garlic and cook until very fragrant, about 1 minute. Whisk in the chicken broth to deglaze the pan, scraping to remove any brown bits from the bottom.
- Allow the mixture to come to a simmer, then whisk in the mustard and heavy cream. Cook, whisking often, until the sauce is slightly reduced and thickened, about 8-10 minutes. Whisk in the oregano and season to taste with salt and pepper.
- Divide the chicken and sauce among plates and serve with a simple mixed greens salad.
- Category: Chicken
- Method: Stovetop
- Cuisine: Poultry
Keywords: chicken, mustard, oregano, heavy cream, shallot