Chicken With Mustard-White Wine Sauce & Spring Vegetables

Prep Time
Cook Time
1h 15m
Ready In

"An all in one meal that combines the comfort of a warming dish with early spring vegetables."

Original recipe yields 4 servings


  • Serving Size: 1 (416.3 g)
  • Calories 536.7
  • Total Fat - 23.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 255.1 mg
  • Sodium - 682.2 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 6.3 g
  • Sugars - 7 g
  • Protein - 48.2 g
  • Calcium - 100.5 mg
  • Iron - 7.3 mg
  • Vitamin C - 24.2 mg
  • Thiamin - 0.3 mg

Step 1

Place a jelly-roll pan in the oven. Heat the oven to 425°.

Step 2

Combine the first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Add the vegetable mixture to the preheated pan. Bake at 425° for 30 minutes or until golden and almost tender, stirring once.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add the remaining tablespoon oil to the pan; swirl to coat. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of the chicken. Add the chicken to the pan; cook 3 minutes. Turn the chicken over. Place the pan in the oven. Bake the chicken at 425° for 10 minutes or until done. Remove from the pan and let stand for 10 minutes.

Step 4

Return the skillet to the stovetop over medium-high heat. Add the wine, thyme sprigs, and rosemary sprig. Bring to a boil, scraping the poan to loosen the browned bits. Cook until the liquid is reduced to 3 tablespoons (about 10 minutes).

Step 5

Place the flour in a small bowl. Stir in 1/2 cup stock and mustard; add to the pan. Cook for 1 minute, stirring constantly with a whisk. Add the remaining 1 cup stock and the vegetable mixture to the pan. Bring to a simmer; cook for 2 minutes. Remove from heat; stir in the chopped parsley and chopped thyme. Serve the chicken with the sauce and vegetables.

Tips & Variations

No special items needed.