Sautéed Chicken Breast with Whole Grain Maille Dijon Mustard

• 4 boneless chicken breasts
• 3 tbsp Maille Whole Grained Dijon Mustard
• 2 tbs Extra Virgin Olive Oil
• 2 Shallots, peeled and finely chopped
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tbsp heavy cream
• salt and pepper to taste

Instructions

Brush the chicken breasts with Maille Whole Grained Dijon Mustard and sauté, skin side down, over medium high heat for about 5 minutes, or until golden brown. Using a pair of tongs, turn over the breasts and add the shallots, wine, and chicken broth. Increase the heat to high and bring the liquid to a boil. Cover and reduce heat immediately. Simmer for about 8 minutes. Transfer the breasts to a warmed serving plate. Add the cream to the pan, return to a boil and stir the sauce until it has been reduced to a medium thick consistency. Season to taste with the salt and pepper. Spoon the sauce over the chicken and serve. And PLEASE....Don't forget a garnish.

Back to all Recipes