I got this recipe from the Papmered Chef cookbook called Cooking for Two & More. Jenny bought it for me as a gift. I’ve cooked a few things out of it and I’ve been impressed with all of them.
This dinner was really yummy! Scott enjoyed it and I’ll definitely make it again.
- 2 boneless skinless chicken breasts (pounded to ½ inch thickness)
- 2 TBSP flour
- ¼ tsp salt
- 1/8 tsp pepper
- 1 TBSP clarified butter
- ½ shallot finely chopped
- 2/3 cup chicken broth
- ½ cup dry white wine
- 2 TBSP heavy cream
- 1 tsp Dijon mustard
Combine flour, salt and pepper. Dredge chicken in flour mixture. Heat 2 tsp of the clarified butter in a sauté pan over medium heat until hot. Add chicken, cook until fully cooked. Remove from pan, keep warm.
Heat remaining butter, add shallot, and cook for 30 seconds. Add broth and wine, simmer about 10 minutes, or until liquid is reduced to ¼ cup. Whisk in cream and mustard, simmer 2 minutes.
Cut each chicken breast into 5-6 thin slices, cutting on a bias, place on serving plates and drizzle with 2 TBSPs of sauce.