Chicken Dijon

Submitted by crazycookinmama

"Great recipe. A Very tasty dish. Comes from a Cooking Pleasures Magazine."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 1.23 ml salt
• 1.23 ml fresh ground pepper
• 9.85 ml extra virgin olive oil
• 59.14 ml minced shallot
• 118.29 ml reduced-sodium chicken broth
• 14.79 14.79 ml vermouth or 14.79 ml cider vinegar
• 14.79 ml brandy or 14.79 ml apple juice
• 29.58 ml chopped fresh tarragon
• 29.58 ml Dijon mustard
• 56.69 g reduced-fat cream cheese, softened

directions

1. Place chicken breasts between 2 pieces of plastic wrap.
2. With flat side of meat mallet, pound chicken to 1/2 inch thickness; sprinkle with salt and pepper.
3. Heat oil in heavy large skillet over medium-high heat until hot.
4. Add chicken; cook 7 to 9 minutes or until browned and no longer pink in center, turning once.
5. Place on plate; cover loosely with foil.
6. Add shallots to same skillet; cook 30 seconds.
7. Add broth, wine and brandy, stirring to scrape up any browned bits from bottom of skillet.
8. Add tarragon, mustard and cream cheese; cook 2 minutes or until slightly thickened.
9. Return chicken and any accumulated juices to skillet; cook 1 minutes or until heated through.