Sautéed Chicken with Creamy Mustard Sauce
Angel Hair Pasta and Steamed Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 cup white wine
- 1½ cups heavy cream
- 3 Tbsp whole-grain mustard
- 2 Tbsp minced capers
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
- Dredge chicken in flour, shaking off excess. Melt butter with oil in a large nonstick skillet over medium heat. Add chicken, and cook 3 to 4 minutes per side or until browned. Transfer chicken to a foil-lined rimmed baking sheet. Bake 10 minutes or until done.
- Meanwhile, add wine to skillet, scraping skillet to loosen browned bits. Cook until wine is reduced by half. Add cream, mustard, capers, and parsley; bring to a boil, reduce heat, and simmer 5 minutes or until sauce is slightly thickened. Return chicken to skillet; cook 2 minutes. Serve over pasta.
Side Dish Ingredients
- 1 (16-oz) pkg angel hair pasta
- 2 (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook pasta according to package directions.
- Steam green beans according to package directions; season with salt and pepper to taste.
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