Dijon Chicken

This French chicken recipe is one of my favorites. For the fresh herbs I use parsley, thyme, rosemary, or marjoram or some combo. I typically use half & half or non-fat milk in this recipe, but sometimes when feeling decadent I do use cream for the sauce. And, if you use white wine instead of chicken broth it will taste even more French!

Ingredients:
4 large boneless, skinless chicken breasts
1/2 cup all purpose flour
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup chicken broth or white wine
2-3 tablespoons Dijon mustard
3/4 cup heavy whipping cream
1 tablespoon fresh herbs, chopped
Kosher salt & pepper

Rinse and dry chicken breasts. Sprinkle both sides of each piece with salt and pepper. Lay chicken in the flour and flip pieces over to coat both sides.

Heat large skillet to medium. Add the butter and oil. When the butter melts and just begins to brown, shake excess flour off of the chicken and lay pieces in the pan. Cook the chicken until golden brown underneath, about 10 minutes. Turn the chicken and cook the other side until it's golden brown, about 10 minutes. The chicken should be juicy but not pink inside. Transfer the chicken to a plate.

Immediately pour broth or wine into pan and scrape up any sticky bits from the bottom of the pan. Boil for about 2 minutes. Add the mustard and cream. Boil gently and stir until sauce has thickened slightly, 3-4 minutes. Add salt & pepper to taste.

Spoon the sauce over the chicken and garnish with fresh herbs. Garlic mashed potatoes and a salad make nice sides with this delicious chicken dish.