Roasted chicken breasts with mustard cream sauce

The recipe Roasted chicken breasts with mustard cream sauce can be made in around 35 minutes. This gluten free and primal recipe serves 4 and costs $3.36 per serving. One portion of this dish contains about 50g of protein, 28g of fat, and a total of 506 calories. Plenty of people made this recipe, and 521 would say it hit the spot. Head to the store and pick up whole garlic cloves, fresh thyme, fresh thyme, and a few other things to make it today. It works well as a pretty expensive main course. It is brought to you by Simply Delicious Food. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. If you like this recipe, you might also like recipes such as Chicken Breasts in Mustard Cream Sauce, Chicken Breasts with Mustard Cream Sauce, and Chicken Breasts with Shiitake-Thyme Cream Sauce and Roasted Baby Carrots.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 180°c.Season the chicken generously.In a large pan, brown the chicken breasts in a splash of olive oil.Add the herbs and garlic and allow to fry for another minute.Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.To make the sauce, deglaze the pan you cooked the chicken in with the wine (you can also use chicken stock or water).Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.Season with the lemon juice, salt and pepper.Serve the sauce with the roasted chicken breasts.

 

Step by step:

1. Pre-heat the oven to 180°c.Season the chicken generously.In a large pan, brown the chicken breasts in a splash of olive oil.

2. Add the herbs and garlic and allow to fry for another minute.

3. Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.

4. Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.To make the sauce, deglaze the pan you cooked the chicken in with the wine (you can also use chicken stock or water).

5. Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.Season with the lemon juice, salt and pepper.

6. Serve the sauce with the roasted chicken breasts.

Nutrition Information:

covered percent of daily need