Juicy pan fried chicken breasts served with a creamy Dijon mustard sauce! You might need to double the sauce recipe because it's that good.
If there's one thing my family can agree on, it's that dinners with sauce or gravy are always the winners! My kids especially love it and for me it reminds me of comfort food.
But making homemade sauces can be a little intimidating. That's why if you follow a few simple rules, you should be able to pull of some super creamy and delicious toppings for your favorite meats and seafood.
This Dijon mustard sauce tastes amazing and goes perfectly poured over my pan fried chicken breasts. You could also use pork chops or salmon.
Tips for making great sauces
- Having all your ingredients ready ahead of time is essential, because once you start making your sauce things come together quickly and if you have to stop and prep another ingredient, your pan is either getting cold or even worse the ingredients you started cooking with are beginning to burn.
- A good stock is important but you don't need to make your own. Although if you can make a batch and freeze it go ahead but many store bought stocks are good quality.
- Shallots instead of onions are better to use because shallots are sweeter and not as harsh as onions.
- Make sure your kitchen equipment includes a great whisk. I have this mini whisk and it's just the right size for cooking with and storing in a drawer.
- A good heavy non stick pan.
- Keep the heat low so it's easier to control. Sauces don't like a high heat and can separate meaning the protein or fat coagulate and are no longer emulsified. If you have a sauce recipe to make, try and begin the process when the main course is almost ready.
- Sauces like to set or thicken as they cool or even develop a skin on top. Don't worry if this happens, just add a splash more stock or cream, whatever the base was and whisk it in quickly over a very low heat until the proper consistency is reached and it should be as good as new.
A good sauce should be able to pour from a spoon easily. You can also dip your spoon into the sauce and swish a finger over the back of the spoon to leave a line in the sauce that doesn't move. More on that with my post on how to make vanilla custard.
What you'll need to make this pan fried chicken recipe
- Chicken breasts- I like to use the flatter chicken breasts as they cook quicker and are just the right size for one person. You can usually find four in a pack.
- Olive oil.
- Shallot.
- Mushrooms- I recommend using Crimini mushrooms which are just like baby portobello's and have much more flavor than regular white mushrooms.
- White wine- Chardonnay or Sauvignon Blanc is fine but any white will do as long as it's not too sweet.
- Garlic.
- Dijon mustard.
- Heavy cream.
- Salt and pepper.
What are the best steps to follow?
This recipe has essentially three components to it. The chicken, the sauce and the vegetables, even though we are not listing the veggies, they are still a part of the meal and have to be factored into your plan.
I would recommend begin by cooking the vegetables as these are the most easiest to keep warm or cover and reheat. Next, begin cooking the chicken on a low-medium heat and while that is cooking, make the sauce.
If the pan fried chicken is ready before the sauce, just turn off the heat and cover with a sheet of foil to keep them warm. The sauce should only take 5-6 minutes to make and then everything will be ready to add to the plates.
Another great way to keep food warm is to have the oven on a low setting such as 250 degrees and just add the chicken or veggies to stay warm. I'd still cover them with foil though, this will trap heat and the moisture will keep the chicken moist.
How will I know if my pan fried chicken is done?
If you have a thermometer, stick it into the thickest part of the chicken and it should read 165 degrees. If you don't own a thermometer, there's nothing quite as accurate as what you can see, so go ahead and cut into the thickest part.
If you see that the chicken is still pink in the middle, give it a few more minutes, but pure white meat means you're good to go.
What sauces go well with certain foods?
Usually heavier sauces and gravy will be better for meat such as beef, lamb or pork. These can be made from beef or chicken stock and red wine and tend to be thicker and richer.
Lighter sauces made with a cream base are perfect for seafood and pastas even though lots of cheese is a great addition for pasta sauces!
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