Chicken Dijon
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, finely chopped
1/2 cup dry white wine
2 tablespoons country style Dijon mustard
1-1/2 cup heavy cream
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
Pound chicken breasts flat (about 1/4 inch thickness). Season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sauté chicken in a single layer, (do this in batches if necessary) until lightly browned on both sides. Remove chicken from skillet as it is done and place on a platter or baking sheet. Place in a warm oven or cover with foil to keep warm.
Lower heat a bit and melt the butter in the same skillet. Add onion and cook until tender and translucent. Stir occasionally. Add wine and mustard and simmer until the mixture is reduced by one-half. Add cream, rosemary and thyme. Season to taste with salt and pepper. Simmer until sauce is thick enough to coat a spoon. Remove from heat and serve over chicken.
Timesaver: Buy thinly sliced chicken cutlets that don’t need pounding. These will only need to cook for about 1-2 minutes on each side.
Variation: For a smooth sauce, strain the sauce through a sieve just before serving.
Nice addition: garnish with caramelized shallots.
Serves 4
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