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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with a nice salad and roasted potatoes for a French bistro style meal. Ingredients:
4 (5 -6 ounce) chicken breasts |
salt & fresh ground pepper, to taste |
1/3 cup flour |
1 tablespoon butter |
1 tablespoon vegetable oil |
1/2 cup white wine (chicken broth can be substituted) |
3 tablespoons french-style mustard (whole-grain or smooth is okay) |
3/4 cup heavy cream |
3 tablespoons chopped fresh parsley |
Directions:
1. Pat chicken dry with paper towels. Season each side with salt and pepper. Spread flour on a plate and dredge each piece of chicken in flour, coating each side. Shake off any excess.
2. Set a large skillet over medium-high heat. Add the butter and oil. Once butter is melted, lay chicken in the pan in a single layer. After about 3-5 minutes chicken should be browned underneath. Turn with tongs and cook until the other side is browned and chicken is cooked through. Remove chicken to a clean plate and reduce heat under pan to medium.
3. Pour wine, or broth, into pan and use a wooden spoon to scrape up any browned bits. Boil until thick and almost syrupy looking, about 3 minutes. Add mustard and heavy cream. Boil until sauce has slightly thickened, about 4-5 minutes. Taste and season with salt if necessary.
4. Place chicken on plates and spoon sauce over each one. Sprinkle parsley over and serve.
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