Get ready folks, because today we’re going to be tossing up some laying Airline Chicken Breast With Shallot-Mustard Sauce Recipe. This dish is a surefire ace for your next dinner gathering, boasting juicy chicken breasts complemented by an exquisite shallot-mustard sauce. It’s an upscale meal that’s right at home on any fine-dining table, but simple enough for weeknight dinners too! The beauty of it is that it’s so versatile and goes well with just about anything. You guys will absolutely love this dish, I promise.
This isn’t just your ordinary chicken dish – it’s something special. With succulent airline chicken breasts (including the drumette), this recipe is a treat for the eyes as well as the taste buds. And that shallot-mustard sauce? It’s the velvety final touch that brings everything together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 4
- Yield: 4-6 servings
Ready for a journey into flavor-town? Let’s get cooking!
Ingredients & Equipment You’ll Need
- 4 Airline Chicken Breasts
- 2 tablespoons olive oil
- 3 shallots, finely chopped
- 2 cloves of garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- Salt and fresh ground pepper
You will also need a large skillet. The chicken is seared to perfection in this, lending a beautifully browned exterior and juicy interior. The shallots and mustard too play a major role, adding tangy, slightly sweet flavors that will make your taste-buds dance!
If you’re not a fan of Dijon, you can substitute for your favorite mustard. Love garlic? Feel free to add more. After all, cooking is all about making it your own.
How To Make Airline Chicken Breast With Shallot-Mustard Sauce Recipe
- Start by seasoning your chicken breasts with salt and pepper.
- On medium-high heat, heat the olive oil in a large skillet and add your chicken. Cook until golden brown on both sides.
- Add shallots and garlic to the skillet and saut�� until softened.
- De-glaze the pan with the wine, making sure to scrape up any browned bits.
- Stir in the chicken broth and Dijon mustard, bringing it to a boil.
- Reduce the heat and continue cooking until the sauce thickens slightly. Add butter and stir until melted and incorporated.
- Plate your chicken and spoon the aromatic shallot-mustard sauce over.
Tips For The Best Results
- Make sure your chicken breasts are not too cold before cooking.
- Don’t overcrowd your pan – give each piece enough room to cook evenly.
Storage Tips
- Store in an airtight container, it’ll keep for up to 3 days in the fridge.
- Heating up is as simple as a spin in the microwave or a quick simmer on the stovetop.
Frequently Asked Questions
Q: What is an Airline Chicken Breast?
A: An airline chicken breast is a boneless chicken breast cut that includes the drumette, giving it a fancy wing-like appearance.
Q: Is there an alternative for chicken broth?
A: Yes, you can use vegetable broth or add a chicken bouillon cube to water.
Q: Can I use a different type of mustard?
A: Yes, don’t be afraid to experiment! Any mustard will work, though it may slightly alter the flavor of the dish.
Q: Are there any alternatives to wine?
A: Yes, for a non-alcoholic substitute you can use white grape juice or apple juice.
Q: How can I make my sauce thicker?
A: You can mix a teaspoon of cornstarch with water and add to the sauce while it’s boiling.
Nutritional Facts of Airline Chicken Breast With Shallot-Mustard Sauce Recipe
Each serving will give you about 410 calories, 20 grams of fat, 40 grams of protein and 8 grams of carbs. Remember though, it’s all about balance and moderation.
So, that’s my Airline Chicken Breast with Shallot-Mustard Sauce recipe for you. It’s a knockout of a dish that’s sure to impress at your next dinner party. Dish it up with some herby roast potatoes and a crisp green salad, and you’re golden! Trust me, your guests will be begging for more. Bon app��tit!
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