This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
- 1 to 1 1/4 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil + more for lightly coating chicken
- 1 tablespoon butter
- 1 cup sliced shallots
- 1/2 cup dry white wine (can sub chicken stock)
- 1/2 cup water
- 4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
1 Cut chicken breasts and pound thin: Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil.
Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces.
2 Lightly brown the chicken cutlets: In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches.
Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.
3 Cook the shallots: Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.
4 Make the sauce: Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Simmer until reduced by half.
5 Add chicken back to pan, drizzle in cream: Reduce the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary.
6 Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.