Chicken Cutlets with Red Wine and Dijon

• 2 whole chicken breasts, (or 4 thin sliced cutlets) tender removed, halved, and filleted in half. (unless your handy with a knife, ask our staff to do it for you.)
• seasoned flour for dredging
• 2 tbs olive oil
• 1/4 cup low salt chicken broth
• 1/4 cup red wine
• 1 tsp Dijon mustard
• 1 tbs butter

Instructions

Combine chicken broth and red wine in a Pyrex measuring cup. Heat your sauté pan with olive oil over a medium high heat. Dredge your cutlets in seasoned flour. When oil is hot, (a minute pinch of flour disperses quickly), add your cutlet and sauté until browned on both sides. (About 2 minutes per side, depending on thickness.) Transfer them to a warmed serving platter and return pan to stove. Add your chicken broth and red wine to the pan, (your liquid), scrape the bottom of the pan for any browned bits, bring to a boil, stir in Dijon, (your flavoring), and reduce by half. Remove pan from stove and whisk in butter, (your finishing element). Return to stove and stir until smooth and glossy. Spoon sauce over cutlets and enjoy!!

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