Parisian Chicken with Mustard Cream Reduction

Indulge in a French classic with this elegant chicken dish, featuring tender breast meat enveloped in a creamy mustard sauce.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by heating a skillet over medium-high heat. Add the unsalted butter, allowing it to melt and foam slightly before adding the chicken breast. Sear the chicken for about 5-6 minutes on each side, or until it reaches a golden brown color and is cooked through. To check doneness, pierce the center and ensure the juices run clear. If not done, continue cooking, flipping periodically until fully cooked.
2. 2.
   Once the chicken is done, remove it from the skillet and let it rest on a plate to retain its juices. Lower the heat to medium and add the Dijon mustard to the same skillet, utilizing the residual fond from the chicken to enhance flavor. Stir the mustard into the pan drippings to combine thoroughly, releasing any stuck bits from the bottom.
3. 3.
   Add the heavy cream to the skillet, stirring continuously to combine with the mustard. Allow the mixture to simmer gently, not boil, as you want the sauce to reduce and thicken without curdling. This should take about 3-4 minutes. If the sauce isn’t thickening, continue to simmer, stirring constantly until it coats the back of a spoon evenly.
4. 4.
   Finish the sauce by stirring in the fresh thyme leaves, adjusting the flavor balance if necessary by adding more thyme or a pinch of salt if desired. Taste the sauce to ensure it has a deep, rich flavor with a hint of tanginess from the mustard and earthiness from the thyme.
5. 5.
   To serve, slice the rested chicken breast thinly at an angle. Arrange the slices onto a serving plate and generously spoon the mustard cream reduction over the chicken slices. For added texture and visual appeal, sprinkle a few more thyme leaves on top as garnish.