Sauteed Chicken in Mustard & Herb Sauce

By angielaine

I doubled the sauce - Tobin thought it was a little salty, but we both enjoyed it - even though I don't love mustard!

Ingredients

• 4 chicken Breasts (boneless, skinless)
• Salt and pepper
• Olive Oil
• 1 minced shallot
• 1/4 cup white wine
• 1/2 cup Chicken Broth
• 2 Tbsp Dijon Mustard
• 3 Tbsp Heavy Cream
• 2 Tbsp finely chopped Parsley (I used dried)

Preparation

Step 1

pound chicken breasts till they are 1/2 inch thick. Season with salt and pepper. IN a large skillet, heat 2 Tbsp 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 shallot and cook, stirring, 1 minute. Add white wine and chicken broth and cook until reduced by half, about 2 minutes. Whisk in dijon and heavy cream and simmer till slightly thickened. Stir in parsley and season with salt and pepper. Spoon over chicken.