Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup Triskel Gwenned (white wine from Brittany, France)
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a large skillet over medium-high heat, melt the butter. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown.
4. Remove the chicken breasts from the skillet and place them in a baking dish.
5. In the same skillet, add the garlic and thyme and cook for 1-2 minutes until fragrant.
6. Add the Triskel Gwenned and Dijon mustard to the skillet and whisk until well combined.
7. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
8. Add the heavy cream to the skillet and whisk until well combined.
9. Pour the sauce over the chicken breasts in the baking dish.
10. Bake the chicken breasts for 20-25 minutes or until the internal temperature reaches 165°F.
11. Garnish with chopped fresh parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 19g
Saturated Fat: 10g
Cholesterol: 145mg
Sodium: 420mg
Carbohydrates: 3g
Protein: 38g
Substitutions for ingredients:
- Triskel Gwenned can be substituted with any dry white wine.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sliced mushrooms to the skillet with the garlic and thyme for a mushroom and chicken dish.
- Substitute chicken thighs for the chicken breasts for a different texture and flavor.
- Add chopped bacon to the skillet with the garlic and thyme for a smoky flavor.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Double the sauce recipe for extra sauce to serve over vegetables or pasta.
Storage instructions:
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the chicken breasts on a bed of rice or mashed potatoes with the sauce spooned over the top.
Garnishes:
Garnish with chopped fresh parsley for a pop of color and flavor.
Pairings:
Pair this dish with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the chicken is not cooked through, return it to the oven for a few more minutes until the internal temperature reaches 165°F.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked through.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Triskel Gwenned is a dry white wine from Brittany, France. It is made from the Melon de Bourgogne grape and is known for its crisp, refreshing flavor.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the Dijon mustard and Triskel Gwenned. The creamy sauce adds richness and depth to the dish.
Serving suggestions:
Serve this dish with a side salad or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A