Chicken With Mustard Dill
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 118.29 ml all-purpose flour
- 4 boneless skinless chicken breasts (1 1/2 pounds)
- salt and pepper
- 29.58 ml vegetable oil
- 1 shallot, minced
- 177.44 ml low-sodium broth
- 118.29 ml dry white wine
- 44.37 ml unsalted butter
- 29.58 ml chopped fresh dill
- 14.79 ml whole-grain mustard
directions
- 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.
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RECIPE SUBMITTED BY
working in casinos, grandmother,