Source: Everyday Food
Yield: 4 servings
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 2 shallots
- ¼ cup white wine
- ½ cup chicken broth
- 2 tablespoons Dijon mustard
- 3 tablespoons heavy cream
- 1 bunch parsley
- Lemon zest
Pound chicken breasts to ½ inch thick. Season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until cooked through, 3 to 4 minutes per side. Remove from pan.
Reduce heat to medium, and add 1 minced shallot and cook, stirring, 1 minute. Add wine and chicken broth and cook until reduced by half, about 2 minutes. Whisk in Dijon mustard and heavy cream and simmer until slightly thickened, about 5 minutes. Stir in 2 tablespoons finely chopped parsley and season with salt and pepper.
Spoon sauce over chicken and serve with a salad of parsley, sliced shallots, and lemon zest.
Per serving: 258 calories; 12g fat (4g saturated fat); 28 g protein; 4g carbohydrates; 0g fiber.