Dijon Mustard Chicken in a Creamy Sauce
Description
You can never have enough recipes to make for those busy weeknight meals. This one comes together quickly, is cooked in just one skillet and best of all, is delicious.
Ingredients
1 - 1 1/4 lb. boneless, skinless chicken breasts
salt
2 T. extra virgin olive oil, plus more to lightly coat chicken
1 T. butter
1 c. sliced shallots
1/2 c. dry white wine (or chicken stock)
1/2 c. water
4 T. Dijon mustard, smooth, whole grain, or a mixture of both
1 t. dried thyme
1/4 c. heavy cream
Directions
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Remove the tenderloin from each breast; set aside. Cut each breast into 3 equal pieces. Coat with a bit of olive oil.
Place pieces between two pieces of plastic wrap or parchment paper; use a mallet or rolling pin to pound to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces. Sprinkle chicken with salt.
In a large, heavy-bottomed sauté skillet, heat olive oil on medium-high to high heat; stir in the butter. When butter is foamy, add chicken to the skillet. Do not crowd the skillet, work in batches as needed.
Lightly brown chicken on one side, turn over and brown the second side. Don't overcook the chicken. Since the pieces are thin, they will cook quickly. Transfer chicken to a platter and cover to keep warm.
Sauce:
Add shallots to the same skillet. Lower heat to medium; stir to coat chicken with the remaining fat in the skillet. Cook until softened, about 5 - 6 minutes.
Add white wine to the skillet; increase heat to high; when most of the wine has evaporated, add water, mustard and dried thyme. Simmer until reduced by half.
Reduce heat to low. Add chicken back into the skillet; coat with the sauce.
Remove skillet from heat; drizzle in the cream; taste and adjust seasonings, adding more salt, if necessary.
Serve with choice of buttered egg noodles, white rice, mashed potatoes, boiled potatoes or serve alone.
3-4 servings.