Posted by: marthabernie | May 23, 2013

Sauteed Chicken in Mustard and Herb Sauce

I had some chicken in the refrigerator that needed to be cooked, so I made this recipe last night for dinner.  I really liked it!


Pound 4 boneless skinless chicken breasts to 1/2 inch thickness.  Season with salt and white and black pepper.  In a large skillet, heat 2 tablespoons olive oil over medium high heat.  Add chicken and cook until cooked through, 3 to 4 minutes per side.  Remove from pan.  Reduce heat to medium, add one minced shallot and cook, stirring, one minute.  Add 1/4 cup white wine and 1/2 cup chicken broth and cook until reduced by half, about 2 minutes.  Whisk in 2 tablespoons Dijon mustard and 3 tablespoons heavy cream and simmer until slightly thickened, about 5 minutes.  Stir in 2 tablespoons finely chopped parsley and season with salt and pepper.  Spoon sauce over chicken and serve with a salad of parsley, sliced shallots and lemon zest.

NOTE:  I don’t like parsley so I substituted green onions at the end and made a salad from lettuce and cabbage.


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