Chicken With Mustard Dill

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

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.