CHICKEN WITH CREAMY MUSTARD SAUCE

Prepare the ingridients: whole grain dijon mustard, sour cream, chopped parsley, chopped shallot, quartered mushrooms, chickenbreast (seasoned w/salt & pepper), chicken broth, olive oil and butter(not pictured).

To achieve a flavorful and golden crust on your chicken, heat olive oil in a frying pan (preferably stainless steel, not non-stick but either will do) on medium-high heat. When the pan becomes hot place chicken breast smooth side down in pan. At first it will seem like the chicken might stick to the pan, but it won't (When the chicken is ready to be flipped over, it will let you know). Let the chicken sit in the pan, undisturbed, for a good three to four minutes to achieve a nice golden crust. At this point, the chick can be easily flipped over.


Slice chicken and top with creamy mustard sauce. Serve with garlic roasted potatoes and asparagus

Have ready:

• olive oil
• 2 chicken breast halves (seasoned w/salt & pepper)
• approximately a 1 to 1-1/2 cups of chicken broth
• 1 tablespoon butter
• 3 handfuls of quartered mushrooms (I used crimini, but you can use white button mushrooms)
• 1 tablespoon finely chopped shallot
• 1 tablespoon whole grain mustard (grey poupon country dijon works for me)
• 2 to 3 tablespoons sour cream
• 1 tablespoon chopped parsley
  

Add approximately 2 tablespoons of olive oil to frying pan, turn stove on medium-high heat. When pan becomes hot, add chicken (smooth side down) and let sit for three to four minutes or until a golden crust forms (see picture above). Flip chicken over and let cook for three more minutes then add chicken broth. Cover and continue to cook on medium heat until chicken is cooked through (internal temperature of chicken should be at least 175 degrees). Take care not to over cook, chicken breast will aquire a texture similar to that of shoe leather if it sits in a pan to long. I can't really give you an estimated time on how long it takes to cook, because the size a chicken breast and stove temperatures may vary. However, if the chicken is firm and the juices run clear when you poke it with a knife, your chicken should be ready to slice. If you slice into the chicken and its still raw, no need to worry. Continue to slice the entire breast then add back to the pan and finish cooking. Remove chicken from pan when finished. There should be broth remaining in the pan. Put broth into a bowl and set aside.

Have stove on medium-high. In the same pan (without washing) that chicken was cooking in, add butter. Once butter has melted, add mushrooms and cook until slightly golden. Add shallots, cook until translucent. Add to the mushrooms the chicken broth that you had set aside. Simmer until only about half a cup of broth remains. Add mustard, stir well. Stir in sour cream and continue to simmer until sauce has thickened. To tell if the sauce is thick enough, run a spoon down the center of the pan. If the sauce remains in place and doesn't immediately cover the area you ran your spoon through, it is ready. Add parsely to sauce. If you find that the sauce is too salty, add a little more sour cream. Top sliced chicken with sauce. Serve with your favorite side dishes.