Chicken Dijon

Name: Chicken Dijon
Ingredients: 4 boneless skinless chicken breast halves; 14 teaspoon salt; 14 teaspoon fresh ground pepper; 2 teaspoons extra virgin olive oil; 14 cup minced shallot; 12 cup reduced-sodium chicken broth; 1 tablespoon dry white wine or 1 tablespoon vermouth or 1 tablespoon cider vinegar; 1 tablespoon brandy or 1 tablespoon apple juice; 2 tablespoons chopped fresh tarragon; 2 tablespoons Dijon mustard; 2 ounces reduced-fat cream cheese, softened

11 ingredients

9 steps

Ingredients

4 boneless skinless chicken breast halves
14 teaspoon salt
14 teaspoon fresh ground pepper
2 teaspoons extra virgin olive oil
14 cup minced shallot
12 cup reduced-sodium chicken broth
1 tablespoon dry white wine or 1 tablespoon vermouth or 1 tablespoon cider vinegar
1 tablespoon brandy or 1 tablespoon apple juice
2 tablespoons chopped fresh tarragon
2 tablespoons Dijon mustard
2 ounces reduced-fat cream cheese, softened

Directions

1

Place chicken breasts between 2 pieces of plastic wrap.
2

With flat side of meat mallet, pound chicken to 1/2 inch thickness; sprinkle with salt and pepper.
3

Heat oil in heavy large skillet over medium-high heat until hot.
4

Add chicken; cook 7 to 9 minutes or until browned and no longer pink in center, turning once.
5

Place on plate; cover loosely with foil.
6

Add shallots to same skillet; cook 30 seconds.
7

Add broth, wine and brandy, stirring to scrape up any browned bits from bottom of skillet.
8

Add tarragon, mustard and cream cheese; cook 2 minutes or until slightly thickened.
9

Return chicken and any accumulated juices to skillet; cook 1 minutes or until heated through.