Chicken Dijon

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 2  teaspoons extra virgin olive oil
• 1⁄4 cup  minced shallot
• 1⁄2 cup reduced-sodium chicken broth
• 1  tablespoon dry white wine or 1  tablespoon vermouth or 1  tablespoon cider vinegar
• 1  tablespoon brandy or 1  tablespoon  apple juice
• 2  tablespoons  chopped fresh tarragon
• 2  tablespoons Dijon mustard
• 2  ounces 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.