Ingredients
- 4 boneless chicken breast halves, with skin (about 1 1/4 pounds)
- Kosher salt and freshly ground black pepper
- Flour, for dredging
- 2 tablespoons olive oil
- 1 to 4 tablespoons unsalted butter optional
- 1/2 cup white wine or dry white vermouth
- 1 1/2 cups white or brown chicken broth, homemade or low-sodium canned
- 8 medium whole fresh sage leaves, plus more for garnish
- 1 1/2 tablespoons whole grain mustard
Directions
Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.
Copyright 2003 Television Food Network, G.P. All rights reserved.
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By skoc50
St. Charles, MO
on January 24, 2013
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I was expecting to like the results but not as much as I did! I used boneless, skinless chicken breasts because that's all I could find at the store and I pounded them a little thinner. I used a homemade dry white wine made by a friend of my son. The flavors really blended well to make a great, almost sweet tasting sauce. I probably only used about 1 tbls. of whole grain mustard, but the end result was really pleasant. Maybe it was the sage leaves that did it. I'm not sure, and I don't care. I'll definitely be making this again. Bonus: also a quick meal.
By mommyballard_13...
Ocala, FL
on August 15, 2011
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This is a dish my whole family loves and it is super fast and easy. I like making it with roasted acorn squash and a nice salad for the perfect fall meal.
By disgurllikewhoa...
Rochester, MN
on December 04, 2005
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Besides the patience needed to brown a whole chicken breast, the recipe was pretty quick and very easy to make. I would recommend pounding the chicken breast flat before browning for an even cooking time and tempurature through out the meat. I used a chardonnay instead of the vermouth, and it wasnt too sweet.The mustard was not over powering, even if you use a spicey variation like I did, and there was no lingering after-taste between bites. The vinegar from the mustard really married the sage into the sauce to pull it nicely together.
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