Chicken Dijonnaise

Serves 4-6

Ingredients:

3 tbsp unsalted butter

2 tbsp

6 boneless, skinless chicken breast halves, about 6-8 oz (185-245 gms) each

2 shallots, finely chopped

½ cup (4 fl oz/125 ml) dry white wine

1 cup (8 fl oz/250 ml) chicken stock

2 cloves garlic, minced

¾ cup (6 fl oz/180 ml) heavy (double) cream

3 tbsp Dijon mustard, preferably whole grain

1 tbsp finely chopped fresh tarragon or 1 tsp dried

1 tsp finely chopped fresh thyme or ½ tsp dried

salt and freshly ground white pepper

2 tbsp chopped fresh flat-leaf (Italian) parsley

Directions:

1.              In a large flying pan over medium high-heat, melt 2 tbsp of  the butter with 1 tbsp of the olive oil. Add chicken breasts and sauté, turning once until golden brown on both sides, about 3 minutes per side. Transfer to a warmed platter and loosely cover with aluminum foil to keep warm

2.              Add the remaining 1 tbsp each butter and olive oil to the pan over medium-high heat and heat until the butter is foamy. Add the shallots and sauté until softened, about 2 minutes.

3.              Add the wine, stock, and garlic and bring to a boil. Boil until the liquid is reduced to about ½ cup (4 fl oz/125 ml), about 2 minutes.

4.              Whisk in the cream and mustard and return to a boil. Reduce the heat to medium and cook until the sauce is slightly thickened, about 3 minutes. Whisk in the tarragon, thyme, and salt and white pepper to taste. Taste and adjust the seasoning.

5.              Return the chicken breast and any collected juices to the pan and cook just until the chicken is heated and opaque throughout, about 5 minutes, depending on the thickness. Do not overcook.

6.              Arrange the chicken breasts on warmed individual plates. Spoon over additional sauce, garnish with parsley, and serve at once.