Here's a great recipe I made when I was staying at Ashley and Justin's after Harper was borne. It's from my William Sonoma "The Week Night Cook" Cook Book. It's super easy and really good. I like to serve this with some garlic mash potatoes, and a steamed veggie. but if you prefer rice, that would also go very well with this dish. This will serve 4 people.
Here's what you will need
4 Skinless, boneless chicken breast hales, about 2lbs total weight
Salt & Pepper
3 Tablespoons Butter
2 Teaspoon Mustard Seeds
2/3 cup Dry White Wine for the recipe and the rest for ME!!!
2/3 cup Chicken Broth
1/2 cup Heavy double cream
4 Tablespoons Dijon Mustard
Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickenss of about 1/2 inch.
Season with salt and pepper. In a large frying pan over medium -high heat, melt the butter. Add the chicken and cook, turning once, until opaque throughout, about 5 to 6 minutes per side. Transfer chicken to a plate.
To make the sauce:
Stir the mustard seeds into the pan drippings and cook over medium-high heat, stirring for about 15 seconds.
Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1-2 minutes.
Stir in the cream and mustard and cook for 1 minuted to blend the flavors.
Return the chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve with sauce drizzled over the top.
