Chicken Dijon
Source: adapted from Yankee Magazine
6 small boneless chicken breasts
flour, for dredging
3 T butter
3 shallots, minced
1 cup chicken stock
1/2 cup white wine
4 T dijon mustard
opt: 8 oz washed spinach
1. Place each chicken breast between 2 sheets of waxed paper and pound into a cutlet about 1/3 inch thick. Dredge cutlets in flour, shaking off any excess.
2. In large frying pan, melt butter over medium heat, then saute chicken until just done, about 6 minutes on each side. Remove to a flat dish and keep warm.
3. Add scallions to frying pan and soften a few seconds. then add stack and wine. Stir to loosen the flavorful brown bits clinging to the pan.
4. Raise heat to high and continue to cook and stir until sauce is slightly reduced and thickened.
5. Turn heat to low and stir in the mustard. (opt: add spinach and cook until wilted). Add the chicken and any juices that have accumulated. Turn chicken pieces until well coated with sauce, then cook for 1-2 more minutes to let flavors blend.
6 servings