Recipe Background
Creamy Chicken Breasts knows how to make an indulgent dinner in a hurry! The chicken breasts are golden and crispy on the outside and tender and juicy on the inside! But it's the sauce that will make this dish stand out in your mind and for your tastebuds: creamy, rich, buttery, bright, and tangy. Creamy Chicken Breasts are ready in half an hour, but anticipating eating them might just last you all day!
Creamy Chicken Breasts knows how to make an indulgent dinner in a hurry! The chicken breasts are golden and crispy on the outside and tender and juicy on the inside! But it's the sauce that will make this dish stand out in your mind and for your tastebuds: creamy, rich, buttery, bright, and tangy. Creamy Chicken Breasts are ready in half an hour, but anticipating eating them might just last you all day!
Ingredients
- salt to taste
- pepper to taste
- 4 chicken breasts skinless and boneless
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons oil
- 1 cup white wine
- 1 cup heavy cream
- 1 heaping teaspoon Dijon mustard
- 3 tablespoons capers rinsed well
- 2 tablespoons fresh parsley chopped, plus more, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- Sprinkle the salt and the pepper over both sides of the chicken breasts.
- Pour the flour onto a large plate.
- Dredge the chicken breasts in the flour until the chicken is well-coated, shaking the excess flour off.
- Heat the butter and the oil in a large skillet over medium high-heat.
- When the butter has melted and begins to look foamy, add the chicken to the skillet and brown each piece until golden, about 3 minutes per side.
- Transfer the chicken to a baking sheet.
- Bake the chicken until a thermometer inserted into the chicken reads at least 165 degrees F, about 5-8 minutes
- Transfer the chicken to a serving platter and tent it loosely with foil to keep it warm.
- Heat the same skillet used to brown the chicken over medium heat.
- Add the white wine to the skillet and cook until reduced by half, about 5 minutes.
- Add the heavy cream to the wine and simmer until the sauce coats the back of a spoon, about 2-3 minutes.
- Add the Dijon mustard, the capers, and 2 tablespoons of the parsley to the wine mixture.
- Place the chicken breasts onto a serving plate.
- Drizzle the chicken with the sauce and sprinkle the chicken with the extra parsley.
- Serve.
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