It is a known fact that I am completely obsessed with cooking shops; the home of cookware and accessories of my dreams displayed in a way that makes me light up inside. When I’m lonely, tired, or just need a quick pick me up, I turn to cookware shops to brighten my mood and lighten my wallet.
Williams-Sonoma is the cookware shop. It’s designed in a way that is inviting yet forbidden. I wander through picking up my favorite dishware and running my hand over their fine linens. True bliss.
My love affair with Williams-Sonoma doesn’t stop there. On most Sundays through the year, Williams-Sonoma offers complimentary cooking demonstrations. I’ve participated in several of these events and I must say, I’ve acquired skills and recipes that I’ve used on a regular basis.
One of my favorite recipes I learned was Pan Seared Chicken with Mustard Sauce. It’s simple, delicious, and relatively inexpensive to make. The three pillars of a perfect weeknight meal, in my opinion. I’ve since tweaked the recipe to suit our preferences, but the techniques and idea remain the same. Bon Appetit!
Adapted from Williams-Sonoma.com
- 1 boneless, skinless chicken breast (preferably fresh), halved and cut into 4 thin (half width) pieces
- 6 medium white button mushroom, sliced.
- Salt and freshly ground pepper, to taste
- 2 T olive oil
- 2 T unsalted butter
- 1/3 cup vermouth (or leftover dry white wine)
- 2-3 T cup heavy cream
- 2 Tbs. Dijon mustard
Cook the mushrooms
In a large saute pan, heat olive oil over medium heat. Toss mushrooms and then let them cook. Don’t toss or attempt to cook faster just let them rest. After about 5 minutes move them to the outer edge of pan(they will cook slowly while you cook chicken).
Cook the chicken
Season generously with salt and pepper.
In the same pan, melt the butter. Add chicken breasts and cook, turning once, until golden on both sides and opaque throughout, 8 to 10 minutes total. Transfer the chicken to a plate and let cool.
Make the sauce
Add the vermouth and scrape bottom of the pan. Add mustard and stir. Cook for about 3 minutes. Remove from heat and whisk in half and half.
Finish the dish
Slice the chicken and divide among dinner plates. Drizzle with the sauce and serve immediately. Serves 2 (with leftovers for lunch).