In my house, if a bottle of wine is not finished on the first try, chances are nobody will drink it again. The good news is, it doesn't necessarily go to waste. I love using wine while cooking. It's complexity, tang, and sweetness makes for an excellent base to a flavorful sauce.
In fact, the other day when I found myself unethusiastically reaching for the chicken in my fridge, the half drunken bottle of Pinot standing right next to it suddenly looked very appealing. Make sure the wine is drinkable though, because the process of cooking tends to concentrate the flavor, and you wouldn't want to concentrate something that's not even decent in its natural state.
Chicken with White Wine Mustard Pan Sauce
3 boneless, skinless chicken breasts
2 tbsp canola oil
flour, as needed
1 egg, beaten with 2 tsp water
1/2 cup Pinot Noir (or any dry white wine like Chardonnay or Sauvignon Blanc)
2 cloves garlic, finely chopped
1 tbsp Dijon mustard
1/4 cup chicken broth
salt & pepper, to taste
parsley, chopped (optional)
Prepare the chicken: Slice each chicken breast horizontally into three pieces. Using a mallot or a heavy pan, pound each slice until it is about 1/4-inch thick.
Heat the oil in a large saute pan. Season chicken with salt and pepper. Dredge in flour, shaking off excess, and then in egg wash. Once the pan is hot, sear the chicken briefly, about 1 minute per side. Remove from pan and set aside.
Lower the heat, and deglaze pan with wine, stirring with a wooden spoon to retrieve all the brown bits from the bottom of the pan. Simmer on low, until wine reduces by 1/2. Stir in garlic, dijon mustard, and chicken broth. Simmer 3-4 minutes. Adjust seasoning with salt and pepper. Add the chicken back into pan, and simmer for another 3 minutes. Garnish with parsley.