CHICKEN BREAST DIJON

Chicken Breast Dijon image

Provided by Carolyn Haas

Categories Chicken

Time 40m

Number Of Ingredients 11

2 skinless, boneless chicken breasts, about 4-6 ounces each
2 Tbsp flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp butter
1 Tbsp olive oil
1 shallot, minced (or 1/3 cup onion minced)
1 clove garlic, minced
1/2 c white wine
1 Tbsp dijon mustard
2 Tbsp light sour cream

Steps:

1. Trim fat from chicken breasts. Pound each to a uniform thickness (optional). Put flour, salt and pepper onto a plate or shallow pan.
2. Dredge each breast with seasoned flour. Heat olive oil and butter in skillet. Put chicken in hot oil/butter. Cook on medium-high heat until chicken is golden brown. Flip chicken and add onions. Cook for about 4 minutes or until onion starts to be translucent.
3. Add garlic to pan, cook for another minute. Add wine to deglaze pan - stir up any stuck bits. Stir in dijon mustard. Lower heat and cook on low until chicken is done - about 10 minutes.
4. Before serving, stir in sour cream until it's warmed.

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