Chicken with Rosemary Dijon Mustard Sauce

I'm always searching for new ways to prepare chicken. Plus the fact that my fresh herbs are growing and are quite abundant.

This dish is very easy to make, it takes about 20 minutes and will serve two people. It is tangy and zesty. The ingredients you will need are: boneless skinless chicken breasts, olive oil OR coconut oil, white wine (I used Sauvignon Blanc), garlic, fresh rosemary, Dijon mustard, salt & pepper.

If you don't want to use wine in this recipe, chicken stock would be a great substitute.

Ingredients:

2 boneless, skinless chicken breasts (pound them down to 1/4" thick)

2 Tbl. olive oil OR coconut oil

1/2 Cup white wine (use a wine you would drink--not "cooking wine")

2 Tbl. fresh rosemary sprigs

1 clove garlic minced

2 Tbl. Dijon mustard

salt & pepper

 

Directions:

• After pounding the chicken to 1/4" thick, season with salt and pepper on both sides.
• Heat the oil in a non-stick skillet, add the chicken and cook until done on both sides, about 5 minutes per side.
• When the chicken is done, set it on a heat proof plate and keep it warm in the oven
• To the same skillet, add the wine, rosemary, and garlic.  Simmer and reduce by half.
• Take the skillet off the heat, add the Dijon mustard and stir in.
• Slice the chicken breasts on a diagonal and pour the sauce over.  Serve.

Enjoy friends!