One of the easiest weeknight entrées imaginable: Skinless, boneless chicken breasts get a quick sear, then finish cooking in the oven. Serve them with a fast, flour-thickened pan sauce made from chicken broth, white wine, whole-grain mustard, and butter. Make rice pilaf to serve alongside.
- Yield: 4 servings
- Difficulty: Easy
- Total: 35 mins
- Active: 15 mins
- 4 boneless, skinless chicken breast halves, about 8 ounces each
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 3/4 cup dry white wine
- 1 sprig fresh thyme
- 2 tablespoons unsalted butter (1/4 stick), at a cool room temperature
- 2 tablespoons whole-grain mustard
- 1 tablespoon all-purpose flour
- 2 tablespoons finely chopped flat-leaf parsley
- Heat the oven to 425°F and arrange a rack in the middle. Season the chicken breasts all over with salt and black pepper.
- Set a large, heavy, ovenproof frying pan or cast-iron skillet over medium-high heat. When it’s hot, add the oil and swirl to coat the bottom of the pan. Add the chicken, presentation (i.e., smooth) side down, and cook until browned, about 4 minutes. Using tongs, turn the chicken over and put the frying pan in the oven. Bake until the chicken is cooked through but still juicy, about 6 minutes. Transfer to a warm platter and let sit for about 10 minutes, while you make the sauce.
- Return the frying pan to the stovetop over medium-high heat. Add the broth, wine, and thyme sprig. Bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for 5 minutes.
- In a small bowl, stir together the butter, mustard, and flour to form a paste. Whisk into the liquid in the pan. Cook, stirring constantly with a whisk, until the mixture thickens, about 2 minutes. Remove from the heat and stir in the parsley. Serve the chicken on warmed plates, ladled with the sauce.