Chicken with Mustard Dill Sauce

This easy chicken dinner is started on the stovetop and finished in the oven. Chicken with mustard dill sauce is moist, highly flavored, and is a dish that is elegant enough to serve to company, but easy enough for weeknights.

I’m not going to lie to you here.  This easy chicken recipe is one I made months ago, but one I just never got around to posting.  Unfortunately, that happens more times than I care to admit.

My intentions are always to get them posted right away but life happens and I don’t always follow through.

The photos of this recipe always are the first to greet me as I go through my photo files and I’m always reminded how tasty and moist this chicken was. 

Plus, I just love the way it looks (if I do say so myself).

Today is the day I procrastinate no longer, and I give to you (drum roll please), Chicken with Mustard Dill Sauce.

CHICKEN WITH MUSTARD DILL SAUCE      {PRINT THIS RECIPE}
Found in America’s Test Kitchen cookbook: The Best Simple Recipes

1/2 cup all-purpose flour
4 boneless, skinless chicken breasts
2 tablespoons canola oil, divided
salt and pepper
1 shallot, minced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
3 tablespoons butter
2 tablespoons dill
1 tablespoon whole grain mustard

-In a shallow dish, spread out the flour seasoned with salt and pepper.
-Dredge the chicken in the flour, patting off the excess.
-Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
-Add the chicken breast and cook until nice and golden brown (approximately 5 minutes per side). *Do not overcrowd the pan. You may have to do this in two batches.
-Remove the chicken to a separate plate and tent with foil to keep warm.
-Heat the remaining oil in the empty skillet, over medium heat.
-Add the shallot and cook until softened (about 1 minute).
-Stir in the broth and the wine, scraping up any browned bits leftover from browning the chicken.
-Stir in the dill, butter, and mustard.
-Simmer until slightly thickened (about 8 minutes).
-Spoon the sauce over the chicken breasts and you’re ready to slice and serve!

I served mine with some Oven Roasted Brussels Sprouts and a loaf the freshly baked Sourdough Rye With Dill Bread. 

It made quite a lovely presentation and one that I would be utterly proud to serve to guests. 

Best of all, it took hardly any time at all…but nobody has to know that but you!!!