Sauteed Chicken In Mustard And Herb Sauce Recipe

Ingredients

4 boneless skinless chicken breasts (6 ounces each), pounded to 1/2-inch thick 

Salt and pepper 

2 tablespoons olive oil 

1 medium shallots, minced (1/4 cup) 

1/4 cup dry white wine, such as Pinot Grigio 

1/2 cup chicken broth 

2 tablespoons Dijon mustard 

3 tablespoons heavy cream 

2 tablespoons parsely, finely chopped 

Preparation

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.

Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.

Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.