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Sauteed chicken breast with whole grain mustard and sage
4 boneless chicken breast halves, with skin (about 600g)
Salt and freshly ground black pepper
Flour, for dredging
2 tbsp olive oil
20 to 60g unsalted butter, optional
125ml white wine or dry white vermouth
380ml white or brown chicken stock, homemade or low-sodium canned
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8 medium whole fresh sage leaves, plus more for garnish
1) 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.
2) 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.
3) Add 15g 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.
4) Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits on the bottom. (This is called deglazing the pan).
5) Over high heat, cook the wine until syrupy for about 3 minutes. Add the chicken broth and the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 15 to 30g butter and the mustard, to enrich, flavour, and thicken the sauce.
6) Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates; placing the finished chicken atop the sauce, and serve.
Cook's Note: For a cream sauce add 2 to 4 Tbsp double cream to the sauce after the broth has reduced.
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.