4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
1 rosemary sprig
3 tablespoons whipping cream
2 teaspoons Dijon mustard
How to Make It
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.
I made this tonight with turkey cutlets. Just used 3 cutlets, but all the sauce--which was perfect. I floured the cutlets with 2 Tb flour, 1/2 tsp salt, 1/2 tsp. pepper, and a 1/4 tsp of herbes de provence and used 50% butter & 50% olive oil. They needed only 2.5 min per side, but they are probably thinner than even a pounded chicken breast. Really delicious! Served with simple steamed baby potatoes and mustard greens cooked in stock with sauteed onion & garlic.
I agree with the majority on this recipe. It was a surprise hit. I wasnt expecting much, but got a lot. Our local grocery store now has a brand of chicken breast for $5.99 that are thinly slice pieces (approx 6) that is perfect for any chicken dish that used to require pounding, for me you cant beat it for convienence. I also deglazed the pan with about 1/4 cup white wine after sauteeing the shallots, no other changes were necessary although next time I might add mushrooms to the shallots. I served this over wide egg noodles & had steamed broccoli on the side. Yummy weeknight dinner with a glass of Barefoot Pinot Grigio!
So good! The whole meal took 20 minutes. I served it with steamed zucchini and herbed mashed potatoes. I followed it exactly except for using dried rosemary instead of fresh. Hubby oohed and aaahed. Will definitely add to weekly meal rotation!
Like other reviewers I was pleasantly surprised by this quick & easy dish. I also added a little bit of white wine during the last 20 seconds of sautéing the shallots, which aided with the deglazing of the pan and kicked up the flavor of the sauce.
Honestly, I wasn't expecting much out of this dish, but boy was I wrong. This was delicious, so much that I almost didn't believe it was healthy! I was really lucky to find thinly cut chicken breasts, so I got to skip pounding them out. Because of that, this recipe took me at most 30 minutes - and that includes all the chopping and most of the clean up.