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Chicken Breasts with Mustard
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
4 skinless boneless chicken breasts 1 T. butter 4 T. onion finely chopped 1/4 t. dried thyme 1 T. red wine vinegar 1/4 c. dry white wine 1/2 c. chicken broth 2 t. tomato paste 1/4 c. heavy cream 1 T. Dijon mustard 2 t. finely chopped parsley
Directions:
Sprinkle the chicken breasts with salt and pepper. Heat the butter in a heavy skillet over medium heat and add the chicken skin-side down; cook until browned, about 6 minutes each side. Remove the chicken to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring until the onion is wilted. Add the vinegar, winand broth and bring to a boil. Stir in the tomato paste. Cook until reduced by half and add the cream. Bring to a boil and add the mustard. Put the sauce through a strainer, extracting as much liquid as possible. Spoon the sauce over the chicken and garnish with parsley.