Description

Make a chicken dish that's good, simple, filling, with an awesome mustard and shallot sauce. It's great for company, celebrating a special occasion or an everyday dish.

Ingredients

• 3 skinless, boneless chicken breasts (halved lengthwise to create 6 thin cutlets)
• salt and black pepper
• 1/2 c. flour
• olive oil
• 3 T. unsalted butter, divided
• 4 shallots, finely minced
• 4 cloves garlic, minced
• 1 t. Herbes de Provence seasoning
• pinch white pepper
• 1/4 c. white wine, like Pinot Grigio
• 1/4 c. Dijon mustard
• 1 1/2 c. chicken stock
• 1 c. baby spinach leaves, packed

Steps

1. Season chicken cutlets with salt and pepper.
2. Add flour to a large, shallow bowl; press each cutlet into the flour on both sides, shaking off excess; place on a platter; repeat until all chicken is coated.
3. Place a large skillet over medium-high heat; add about 3 T. olive oil or enough to sear the chicken breasts.