Ingredients
1¼lbschicken breasts,boneless, skinless
salt
2tbspextra-virgin olive oil,plus more for lightly coating chicken
1tbspbutter
1cupshallots,sliced
½cupdry white wine,or chicken stock
½cupwater
4tbspdijon mustard,smooth, whole grain, or a mixture of both
1tspdried thyme
¼cupheavy cream
Preparation
Remove chicken breasts from the package and sprinkle with salt.
Remove the tenderloin from each breast and set aside.
Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil.
Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to even thinness of about ¼-inch.
Repeat with the tenderloin pieces.
In a large, heavy-bottomed sauté pan, heat the olive oil on medium-high to high heat. Stir in the butter.
When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches.
Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken.
Remove the chicken pieces from the pan and set aside while making the sauce.
Add the sliced shallots to the pan. Lower the heat to medium.
Stir to coat with the remaining fat in the pan.
Cook for about 5 to 6 minutes until softened.
Add white wine to the pan and increase the heat to high.
When most of the wine has evaporated, add the water, the mustard, and the dried thyme.
Simmer until reduced by ½.
Reduce the heat to low. Add the chicken back to the pan and coat with the sauce.
Remove the pan from heat and drizzle in the cream.
Taste and adjust the seasonings, adding more salt if necessary.
Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.
