Chicken With Mustard Dill |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipie in the local newspaper. My family prefers chicken over beef so any time I find what I consider a promising recipie, I try it right away. My son and my husband thought that this recipie had a flavorful punch to the sauce so I will definitely be making this again. The only thing I did different was after I browned the breasts, I poured a small amount of wine in with the chicken, covered the pan and let it steam for about 15 minutes. The rest of the recipie remained untouched. Ingredients:
1/2 cup all-purpose flour |
4 boneless skinless chicken breasts (1 1/2 pounds) |
salt and pepper |
2 tablespoons vegetable oil |
1 shallot, minced |
3/4 cup low-sodium broth |
1/2 cup dry white wine |
3 tablespoons unsalted butter |
2 tablespoons chopped fresh dill |
1 tablespoon whole-grain mustard |
Directions:
1. Spread flour in a shallow dish. Pat chicken dry with paper towels; season with salt and pepper. Dredge chicken in flour, shaking off excess. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chiken until golden brown, about 5 minutes per side. Transfer to a plate and tent with foil. Heat remaining oil in empty skillet. Add shallot and cook over medium heat until softened, about 1 minute. Stir in broth and wine, scraping up browned bits. Simer until slightly thickened, about 8 minutes. Off heat, whisk in butter, dill, mustard and any chicked juices. Season with salt and pepper. Spoon sauce over chicken and serve. Serves four.
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