Total Time
45mins
Prep 15 mins
Cook 30 mins

I found this recipie in the local newspaper. My family prefers chicken over beef so any time I find what I consider a promising recipie, I try it right away. My son and my husband thought that this recipie had a flavorful punch to the sauce so I will definitely be making this again. The only thing I did different was after I browned the breasts, I poured a small amount of wine in with the chicken, covered the pan and let it steam for about 15 minutes. The rest of the recipie remained untouched.

Ingredients Nutrition

Directions

  1. Spread flour in a shallow dish. Pat chicken dry with paper towels; season with salt and pepper. Dredge chicken in flour, shaking off excess. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chiken until golden brown, about 5 minutes per side. Transfer to a plate and tent with foil. Heat remaining oil in empty skillet. Add shallot and cook over medium heat until softened, about 1 minute. Stir in broth and wine, scraping up browned bits. Simer until slightly thickened, about 8 minutes. Off heat, whisk in butter, dill, mustard and any chicked juices. Season with salt and pepper. Spoon sauce over chicken and serve. Serves four.