- Preheat oven to 350°F
- Rinse chicken breasts and pat dry with paper towels. Place a wire baking rack over a roasting or baking pan and spray with enough oil to lightly coat the bottom and corners of the pan. Place chicken breasts, rough-side up, on the wire rack over the pan.
- Spread Dijon mustard liberally on top of chicken. On top of that, liberally spread chutney, leaving some aside for later. On top of that, liberally spread parmesan cheese (don't worry if toppings drip into the pan). Pour enough white wine into pan to cover the bottom. Bake for 30-35 minutes.
- Remove chicken from oven and transfer rack with chicken to a shallow sheet pan; cover chicken with foil and let rest for at least 10 minutes.
- Place baking pan with drippings on the stove, over low-medium heat. Deglaze the pan by stirring in leftover chutney, butter, a liberal pour of white wine and a dash of pepper; bring to a slow boil.
- In a small lidded jar, shake vigorously some flour and water. Pour mixture into the pan sauce, stirring from time to time; reduce slowly over a low flame to your desired thickness.
Serving Suggestion: Transfer chicken to plates, spoon pan sauce over top and serve with your favorite rice and/or vegetable and a glass of A Blooming Hill Vineyard Mingle White Blend.
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