Creamy Dijon Chicken

Prep Time: 10-15 minutes                               Cooking Time: 15-20 minutes
Number of Servings: 4

Ingredients:

1 pound (450 g) skinless, boneless chicken breasts (2-3 breasts)
3 -4 tablespoons (45-60 mL) all-purpose flour
1 teaspoon (5 mL) Kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper

1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) unsalted butter

1/3 cup (85 mL) dry white wine, vermouth, or dry sherry
1/4 cup (60 mL) chicken broth
2 tablespoons (30 mL) Dijon mustard
1/3 cup (85 mL) heavy cream
Kosher or sea salt and freshly ground pepper

2 tablespoons (30 mL) fresh Italian parsley, tarragon, or thyme, finely chopped

Garnish: extra fresh chopped herbs

Method:

1. ‘Butterfly’ each chicken breast by cutting it in half horizontally just until the last ½ inch. Open up the breast ‘like a book’. Cover with a sheet of plastic or wax paper, and gently pound with a mallet or the flat side of a large knife until it is no more than ½ inch thick. Cut into suitable serving sizes.
2. In a flat plate, combine the flour, salt, and pepper; Coat each chicken piece with flour mixture.
3. Heat a large skillet over medium heat. Add the oil and butter. Brown chicken pieces (a few pieces at a time) for about 5 minutes on each side. Remove from the skillet and keep warm as remaining pieces are browned.  Add more oil/butter if needed.
4. Add your choice of liquor to the pan and de-glaze; simmer until slightly reduced.  Stir in chicken broth.
5. In a small bowl, whisk the mustard into the cream; pour into the skillet. Simmer for 2 or 3 minutes until thickened.
6. Add the seasonings and your choice of fresh herb. Adjust seasonings according to taste.
7. Add the chicken pieces, and any accumulated juices, back into the skillet and heat through.
8. Serve over Jasmine rice, noodles, or steamed new potatoes. Garnish with a sprinkle of fresh herbs.