Chicken with Mustard Dill Sauce

5 from 1 vote

Golden chicken breasts are pan-seared and oven-finished in a savory white wine sauce with butter, shallots, whole-grain mustard, and dill. Serve with rice or potatoes to enjoy every delicious spoonful of sauce.

Prep Time10

Cook Time30

Course: main course - chicken

Cuisine: American

Keyword: chicken breast with wine dill sauce, chicken with mustard dill sauce, mustard dill chicken

Servings: servings

Calories: 237kcal

Author: Renee Goerger

Equipment

large oven safe skillet
shallow breading dish for breading the chicken
baking sheet optional
parchment paper optional
slotted spatula
chef's knife
cutting board
measuring cups and spoons
instant read thermometer
kitchen timer
oven gloves
whisk
tongs
9 x 13 baking dish optional, if needed for oven

Ingredients

4 (8 ounce each) chicken breasts
½ cup all-purpose flour
1 teaspoon coarse salt
½ teaspoon black pepper
2 tablespoons canola or avocado oil
3 tablespoon minced shallots
¾ cup chicken broth or stock
½ cup dry white wine
3 tablespoons butter
2 tablespoons dried dill weed
2 tablespoons whole grain mustard

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Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees C).
In a shallow dish combine the all-purpose flour along with the salt and pepper.
Fully dredge each chicken breast in the seasoned flour, patting off the excess.
Heat the oil in a large skillet over medium-high heat.
Add the chicken breast and cook golden brown (approximately 4 minutes per side). *Do not overcrowd the pan. You may have to do this in two batches.
Remove the browned chicken to a separate plate and tent it with foil to keep warm.
Add the minced shallot to the skillet, and cook until softened (about 1-2 minutes).
Stir in the chicken broth and the wine, scraping up any browned bits on the bottom of the skillet from browning the chicken.
Stir in the butter, dill, and mustard. Gently simmer the sauce for about 4-5 minutes to thicken slightly.
Add the chicken breast back into the skillet and spoon some of the sauce over each breast.
Place the chicken in a preheated oven for 20-30 minutes, or until the chicken breasts reach an internal temperature of 165 degrees on an instant-read thermometer.

Video

Notes

Store any leftovers in air-tight containers in the refrigerator for up to 5 days.

Leftovers may be frozen, individually, in freezer bags. Thaw overnight in the refrigerator and reheat (covered) in the oven at 350-degrees for 15 minutes, or until hot.

Chicken thighs may be substituted for chicken breasts if desired. Plan on two thighs per person. Cook to an internal temperature of 165 degrees on an instant-read thermometer.

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