Chicken Breast Dijon
Serve this great chicken dish with a Chardonnay.
4 boneless, skinless chicken breast halves
2-3 tablespoons olive oil
Salt & freshly ground black pepper to taste
1/2 cup onion, finely minced
2 garlic cloves, finely minced
1/2 cup Chardonnay
2 tablespoons coarse grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 cup light cream (half & half)
1 teaspoon minced chives, parsley, tarragon, or dillweed
Heat olive oil in saute pan over medium-high heat. Season chicken breast halves
with salt and pepper, saute until lightly browned and slightly firm to the touch,
about 10-12 minutes. Remove chicken from pan and keep warm in the oven.
Add 1 tablespoon oil to the pan if needed. Over medium heat, saute the onion
and garlic until softened, about 4-5 minutes. Do not let brown. Add wine to pan
and cook 5-10 minutes, or until liquid is reduced to half. Stir and scrape bottom
of pan while reducing liquid. Whisk both mustards into the warm liquid until well
blended. Add the light cream, reduce heat, and simmer over low heat. Do not let
boil.Return chicken to sauce to coat thoroughly and warm. Serve garnished with
minced herbs. Egg noodles make a nice accompaniment.