I am experimenting more with fresh herbs and making my gardening plans for next year and the edible plants I want to grow. Yes, I am well aware that it's early to be planning for next year. This is supposed to be a less-than-30-minute meal to make...it took a lot longer because the chicken breasts were huge!
Ingredients
1/2 cup all purpose flour
4 chicken breasts
salt and pepper to taste
2 tbs olive oil
1 minced shallot
3/4 cup chicken broth
1/2 cup dry white wine (I used Sutter Homes Chardonnay)
3 tbs unsalted butter
2 tbs chopped fresh dill
1 tbs Country dijon mustard
Salt and pepper both sides of the chicken. Spread flour in a shallow dish and dredge chicken in the flour.
Heat 1 tbs olive oil in sauté pan and cook chicken until golden brown and 160 degrees. Depending on the size of the chicken breast, it can be 5 to 10 minutes each side. Remove chicken from pan and tent loosely with aluminum foil.
Heat remaining 1 tbs olive oil and add shallots and cook until shallots become soft. Stir in chicken broth and wine. Simmer for about 8 minutes until it begins to thicken. Remove from heat and stir in mustard, dill and butter. Serve sauce over chicken.
Ingredients1/2 cup all purpose flour
4 chicken breasts
salt and pepper to taste
2 tbs olive oil
1 minced shallot
3/4 cup chicken broth
1/2 cup dry white wine (I used Sutter Homes Chardonnay)
3 tbs unsalted butter
2 tbs chopped fresh dill
1 tbs Country dijon mustard
Salt and pepper both sides of the chicken. Spread flour in a shallow dish and dredge chicken in the flour.
Heat 1 tbs olive oil in sauté pan and cook chicken until golden brown and 160 degrees. Depending on the size of the chicken breast, it can be 5 to 10 minutes each side. Remove chicken from pan and tent loosely with aluminum foil.
Heat remaining 1 tbs olive oil and add shallots and cook until shallots become soft. Stir in chicken broth and wine. Simmer for about 8 minutes until it begins to thicken. Remove from heat and stir in mustard, dill and butter. Serve sauce over chicken.
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