This is one of my easy go-to weeknight meals — from a long ago NY Times cookbook. I recommend serving it with a grain — rice or polenta — and a big leafy green salad.
INGREDIENTS:
- 2 lbs boneless chicken breasts
- ⅓ cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small onion or half a larger one, finely chopped
- ½ cup white wine
- ½ cup Dijon mustard (I use Grey Poupon Country Dijon)
- ½ cup heavy cream
- 1 stick butter
- salt and pepper to taste
- ½ cup chopped tomatoes to serve on top
DIRECTIONS:
- Mix flour, salt and pepper on a shallow plate and dredge chicken breasts in mixture. Save remaining flour, salt and pepper to add to the sauce later to thicken it.
- Using medium heat, melt ½ stick of butter in a sauté pan, and sauté chopped onions until soft.
- Add dredged chicken breasts to pan with onions and sauté until lightly golden and cooked through.
- Remove chicken pieces from the pan and set aside for a minute. (Some onion pieces will stick to chicken, some will stay in pan which is a-okay)
- Pour in ½ cup white wine and bring to a boil. Let it reduce a little. Stir in Dijon mustard and heavy cream, and whisk in butter.
- Add salt and pepper to sauce. Taste sauce and adjust as needed (sometimes I add a little more butter, or mustard or cream).
- Return chicken to the pan and cover with sauce. Let chicken warm back up in the sauce on heat for 3-5 minutes.
- Plate chicken and put extra sauce on top. Sprinkle with chopped tomatoes.
- Serve with rice or polenta on the side.