Chicken Mustard Cream Sauce (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (around 2 pounds total)
02 - 1 tablespoon plus 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 teaspoons garlic powder
05 - 2 teaspoons onion powder
06 - 1 teaspoon paprika
07 - 1 teaspoon brown sugar (optional for extra flavor)
08 - 1 tablespoon extra-virgin olive oil

→ For the Creamy Mustard Sauce

09 - 1 tablespoon extra-virgin olive oil
10 - 1 small shallot, finely diced
11 - ¾ cup dry white wine (Sauvignon Blanc works beautifully)
12 - 1 tablespoon whole grain mustard
13 - 1 tablespoon smooth Dijon mustard
14 - ⅓ cup chicken broth
15 - ⅓ cup heavy cream
16 - ½ teaspoon kosher salt
17 - 1 tablespoon room temperature butter
18 - 1 tablespoon all-purpose flour
19 - 1 tablespoon fresh flat-leaf parsley, chopped (for garnish)

# Instructions:

01 - Place the chicken breasts in a large bowl with 1 tablespoon of salt. Cover completely with cold water, then refrigerate for at least an hour, though overnight is even better for maximum tenderness.
02 - Heat your oven to 450°F and position a rack right in the center for even cooking.
03 - Mix together the remaining teaspoon of salt with the black pepper, garlic powder, onion powder, paprika, and brown sugar if you're using it. This creates a flavorful rub for the chicken.
04 - Remove the chicken from the brine and pat completely dry with paper towels. Brush each piece with olive oil, then coat evenly with your seasoning mixture. Place in a 9x13 baking dish and bake for about 18 minutes, until the internal temperature hits 165°F. Switch to broil for the last 3 minutes to get that gorgeous golden top.
05 - While the chicken bakes, heat olive oil in a medium skillet over medium heat. When it's shimmering, add the minced shallot and cook until it becomes translucent and fragrant, about 5 minutes.
06 - Pour in the white wine and let it bubble and reduce by half, which takes about 3 minutes. Whisk in both mustards until smooth, then gradually add the chicken broth and cream while stirring constantly to prevent lumps.
07 - Mash the soft butter and flour together in a small bowl to make a smooth paste. Whisk this into your sauce and bring to a gentle simmer. Keep stirring until the sauce coats the back of a spoon nicely, about 4 minutes. Taste and adjust seasoning if needed.
08 - Slice the chicken and arrange on plates. Generously spoon the warm mustard cream sauce over the top and finish with a sprinkle of fresh parsley for a pop of color and freshness.

# Notes:

01 - Brining the chicken ahead of time ensures incredibly juicy and tender results - don't skip this step!
02 - The sauce can be made while the chicken bakes, making this a surprisingly quick weeknight dinner
03 - Use an instant-read thermometer to ensure perfect doneness - chicken should reach 165°F internal temperature

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