Breasts - Sauteed in Mustard and Herb Sauce

By á-47

Ingredients

• 4 boneless skinless chicken breasts
• salt and pepper
• 2 Tbsp. 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. parsley, finely chopped

Preparation

Step 1

Pound chicken breasts 1/2" thick. Season with salt and pepper.

IN a large skillet, heat olive oil over medium-high. Add chicken and cook until cooked through, 3-4 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 mustard and heavy cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.