Pan Seared Chicken with Mustard Sauce

4 boneless, skinless chicken breast halves (2lbs total weight)
3 tablespoons unsalted butter
1 teaspoon mustard seeds
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy (double) cream
2 tablespoons dijon mustard
salt and freshly ground pepper


Cook the chicken:
Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet to an even thickness, about 1/2 inch. Season with salt and pepper. In a large frying pan over medium-high heat, melt butter. Add chicken and cook, turning once, until opaque throughout, about 8-10 minutes total. Transfer to a plate.


Make the sauce:
Stir mustard seeds into the pan drippings and cook over med-high heat, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce heat to medium, cook, stirring, until slightly reduced, 1-2 minutes. Stir in cream and mustard and cook for 1 minute to blend flavors. Return chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve drizzled with sauce.


*From Williams Sonoma The Weeknight Cook


I didn't have mustard seeds, so I skipped that step. And the cream I had on hand was left over heavy whipping cream from the holidays. The chicken cooked beautifully in my new All-Clad stainless steel pan.  A non stick pan probably wouldn't give you the pan scrapings that made the sauce so easy and flavorful.