As the weather turns colder, I pull out my accordion file of tried and true recipes that have traveled with me for the past 20 years. The ones that have the most stains are the ones that are always the best. This chicken dish is easy and full of flavor. Perfect for a casual dinner party or a family dinner.
Ingredients:
2 Tbs. Butter
1 Tbs. Vegetable Oil
6 boneless, skinless chicken breasts
2 Tbs. flour
1 C. chicken broth
1/2 C. dry white wine
2 Tb. dijon mustard
1/2 C. of heavy cream
Directions:
In a large frying pan, melt butter and oil over medium heat.
Add chicken and brown all sides, about 10 minutes.
Remove from pan and cover.
Stir flour into pan juices to make a roué.
Cook, stirring, for 1 minute without browning.
Add chicken broth and white wine and combine.
Place chicken back in pan, cover, and simmer for 15 minutes until chicken is tender.
Remove chicken to serving platter and cover to keep warm.
Add sauce and cook for about 5 minutes until tender.
Whisk mustard and cream in pan juices.
Simmer for 3 more minutes and serve over chicken.
This dish is delicious served with a buttery noodle dish (topped with sauce to individual taste) and steamed broccoli with fresh lemon wedges.