Because you just got home from a long day, you’re starving, and Chinese delivery will take forever and a day. From fridge to plate, this dish is lightning fast.
Chicken with Creamy Dijon Sauce
Serves 4
From Handle the Heat via Cooking Light January/February 2011
- 4 (6-ounce) boneless skinless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium shallot, chopped
- 1/2 cup low-sodium chicken broth
- 1 fresh rosemary sprig
- 3 tablespoons whipping cream
- 2 teaspoons Dijon mustard
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken; saute 3 minutes on each side or until slightly browned and cooked through. Transfer chicken with a serving platter.
Add chopped shallot to pan; saute for 2 minutes. Stir in chicken broth; bring to a boil and cook for 2 minutes. Stir in cream; cook 2 minutes more. Remove pan from heat and stir in Dijon mustard. Spoon pan sauce over chicken.
