Lightly pound chicken breast until 1/2 inch thick. Sprinkle both
sides of chicken breast with 1/2 tsp salt, 1/2 tsp pepper. Add 1
tbsp butter and 1 tbsp oil to large frying pan, medium-high
heat. Lightly coat chicken with flour and shake off excess.
Sauté in pan until golden brown. Transfer to warm platter.
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Over medium-high heat, add 1 tbsp of butter until melted, add shallots and sauté until
softened, about 2 minutes. Add the chicken stock and wine, raise the heat to high and
bring to a boil, scrape up bits. Cook until liquid reduced by 1/4 about 2 minutes, whisk in
mustard. Return chicken to pa, turn and cook for one minute. Transfer chicken to platter,
whisk in the remaining butter until melted. Tasted and adjust the seasonings. Spoon
sauce over chicken and serve right away.
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