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

Steps

1. Remove the tenderloin from each breast; set aside. Cut each breast into 3 equal pieces. Coat with a bit of olive oil.
2. 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.
3. 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.