Recipe by Bobbie W
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.
- 1⁄2 cup all-purpose flour
- 4 boneless skinless chicken breasts (1 1/2 pounds)
- salt and pepper
- 2 tablespoons vegetable oil
- 1 shallot, minced
- 3⁄4 cup low-sodium broth
- 1⁄2 cup dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh dill
- 1 tablespoon whole-grain mustard
Directions See How It's Made
- 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.