- 4
- 5 mins
- 25 mins
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 chicken breasts, halved lengthwise and pounded to approximately 1/4 inch in thickness
- Kosher salt and fresh ground black pepper to taste
- 1/3 cup minced shallot
- 1 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 teaspoons whole grain mustard
- 2 teaspoons cold butter, cut into small pieces
- 1 tablespoon minced fresh chives
- Kosher salt and fresh ground black pepper to taste
Preparation
Step 1
Add the olive oil to a large skillet and heat it over medium-high heat.
Season the (6) chicken cutlets on both sides with salt and pepper.
Place 3 of the chicken cutlets into the pan and let them sauté on the first side for approximately 2-2 1/2 minutes.
Place the chicken onto a serving plate and tent with foil to keep warm.
Repeat the process with the remaining 3 cutlets.
Using the same pan that the chicken was cooked in turn the heat down to medium-low, add another teaspoon of olive oil if needed.
Add the minced shallot to the pan and sauté for 1-2 minutes or until it starts to soften.
Pour in the white wine, chicken broth and honey scraping up any brown bits from the bottom of the pan.
Bring the sauce to a boil and let it reduce down to 1/3 up, about 8-10 minutes.
During the last minute pour in any chicken juices that have accumulated on the plate.
Remove the pan from the heat and whisk in the dijon, whole grain mustard and butter until smooth and the sauce has thickened slightly.
Pour the pan sauce over the chicken cutlets or return the chicken to the pan and coat with the sauce.
Serve immediately.