Submitted by Elise
Servings: 4
Ingredients:
4 breasts, pounded flat
1 T butter
1 T oil
salt and pepper
3 T chopped shallots
2 T Dijon mustard
½ C heavy cream
chopped parsley
Directions:
In nonstick sauté pan over medium low heat, melt butter w/oil. When foaming, add chicken and season w/salt & pepper. Brown on both sides. Transfer & keep warm. Pour off excess fat, and then add shallots and cook until translucent. Add mustard and cream, and raise the heat to medium. Scrape up brown bits. Cook until thickened, and blend about 3 minutes. Return chicken to pan. Coat and heat through. Pour sauce over chicken to serve. This dish is great with a nutty brown rice pilaf.
Nutrition: to be added
