Creamy Chicken Breasts Recipe

3      Reviews by:    Candice Dodge   Creamy Chicken Breasts Recipe uses chicken breasts, flour, butter, oil, white wine, heavy cream, Dijon mustard, capers, and parsley in making this delicious baked chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:710 calories46.1 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   18 Minutes Total Time:   43 Minutes

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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