Chicken Breasts with Classic French Pan Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4  chicken breast halves bone-in
• 2 teaspoons dijon mustard 
• 0.3 cup cooking wine dry white
• 0.5 teaspoon flour all-purpose
• 0.3 cup heavy whipping cream 
• 1 tablespoon olive oil 
• 0.6 teaspoon salt divided

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer

Directions

1. Preheat oven to 35
2. Heat a large ovenproof skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper.
5. Add chicken to pan, skin side down; saut 4 minutes or until browned. Turn chicken over.
6. Place pan in oven; bake at 350 for 40 minutes or until a thermometer inserted in thickest portion registers 16
7. Remove chicken from pan, and let stand for 10 minutes.
8. Return skillet to medium-high heat.
9. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard.
10. Combine cream and flour, stirring until smooth.
11. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt.
12. Serve with chicken.