粒マスタードのファンです♪
胸肉を焼いて一旦取り出し、同じフライパンにワイン、ディジョンマスタード、生クリームを入れてソースを作り、肉を戻し入れ温めたら出来上がり。
短時間でできるのにご馳走に見える優れものの一品。
隠し味程度に入れた醤油のおかげなのかご飯との相性がよろしくてよ〜😋
参考にしたレシピは ☆コチラ☆
- 2 tablespoonsbutter
- 3 cloves garlicminced
- ⅓ cup dry white wine
- ⅓ cup heavy whipping cream or evaporated milk
- ¼ cup chicken broth
- 1 teaspoon soy sauce
- 2 tablespoons Dijon mustard
- ⅛ teaspoon dried thyme leaves or 1 sprig fresh thyme
Instructions
- Pound chicken to 1-inch thick and season with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
- Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
- Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
- Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
- Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.