Cold-Start Pan-Seared Chicken Breasts with Mustard and Caraway Pan Sauce
They're golden, succulent, and accompanied by a luxurious pan sauce.
Keywords
- Main Courses
- American
- Chicken
- Weeknight
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Cooking tools:
- Meat tenderizer
- Skillet
- Paper towel
- Pastry brush
- Measuring spoon
- Stove
- Serving platter
- Aluminum foil
- Instant-read thermometer
- Tongs
- Spatula
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Saucepan
- Spoon
Ingredients
- 4 boneless, skinless chicken breasts, trimmed
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons minced shallot
- 1 cup chicken broth
- ⅓ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds, crushed
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