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Chicken In Mustard Sauce
INGREDIENTS:
- 1 roaster boneless breast or thin sliced boneless breast
- 3 Tbsp's vegetable oil, divided
- 1/2 pound mushrooms, sliced (2 cups)
- 2 Tbsp's minced, fresh parsley
- 1 Tbsp minced shallot or scallion
- 1/8 tsp ground pepper
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1 Tbsp Dijon mustard
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DIRECTIONS:
- Slice breast thinly if using whole breast.
- In large
skillet, over medium-high heat, heat 2 Tbsp's oil.
- Add breast slices a few at a time, placing them so that
pieces do not touch.
- Saute about 2 minutes per side, until
chicken is lightly browned on both sides and cooked
through.
- Remove from skillet; keep warm. Heat remaining
oil.
- Add mushrooms, parsley, shallot and pepper. Stirring
frequently, cook 2 minutes.
- Stir in broth and wine; bring
to a boil and cook until liquid is reduced by half (about
1/3 cup).
- Reduce heat to low; stir in mustard until well
blended.
- Spoon over chicken.
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