Chicken Breast with Umami Dijon Sauce


Our Umami Sauce Starter blends powdered mushrooms, truffles and tomatoes with miso, aromatics and dried herbs for deep, savory flavor. The addition of Dijon mustard, heavy cream and white wine make a rich sauce to elevate chicken breasts for a decadent weeknight meal.


Prep time: 20 min | Cook time: 15 min | Yields: 4 portions



  • ½ cup Umami Sauce Starter

  • ½ cup water

  • 1 Tbsp shallots, finely chopped

  • 1/3 cup white wine

  • 2 tsp dijon mustard

  • ½ cup heavy cream

  • 2 tsp whole butter

  • 4 each skinless, boneless chicken breasts 6-8 oz size

  • 1 Tbsp vegetable oil

  • Kosher salt and pepper


  1. In a small pot, heat the half-cup of water to a simmer. Whisk in the Umami Sauce Starter, and simmer for 2 minutes. Remove from heat, and let sit for half an hour to bloom flavor.

  2. In a small stainless pot, melt the 2 tsp whole butter, add the chopped shallots, and sweat for one minute.  Add the white wine, reduce by half, then add the heavy cream. Simmer on low for 5 minutes, then add the Umami sauce. Whisk together, and let simmer for one minute. Keep aside hot. Preheat oven to 350F.

  3. In a large sauté pan, heat 1 Tbsp vegetable oil to medium heat. Season the chicken breasts with salt and pepper and sear on both sides until golden brown. Finish in the pre-heated oven until cooked through, or internal temperature reaches 165F on a meat thermometer. When done, remove from oven, cover with foil, and allow to rest for 10 minutes.

  4. Plate as desired, and generously ladle Umami Sauce over top. Serve with your favorite side dishes.