This Dijon Mustard White Wine Chicken is rich and savory, yet delightfully light. An easy dish to prepare, with fine dining restaurant flavor.
1and 1/2 pounds bonelessskinless chicken breasts, sliced into 1" thick slices and pounded thin
1tablespoonextra-virgin olive oil
3slicesbaconcooked and crumbled
1/3cupwhole grain mustard*
1tablespooncoarsely chopped garlic
1/2teaspoonground black pepper
Pre-heat oven to low (warm) heat.
Heat a non-stick skillet over high heat until hot. Turn down to medium to medium-high heat and add olive oil. Cook chicken for 1 and 1/2 minutes on each side to sear in juices. Remove from pan, and place in a warm oven to keep warm.
Add onion to the same skillet and cook 1 and 1/2 minutes, stirring frequently. Add garlic and cook an additional 30 seconds, scraping bits from the bottom of the pan.
Add chicken broth, white wine and mustard and stir until ingredients are well blended. Add bacon, tarragon, salt and pepper and turn down to medium-low to simmer. Reduce for 5-10 minutes. Add chicken back to skillet and cook an additional 5 minutes or until chicken is done throughout, turning 1/2 way through.
Remove from pan, place on serving plate and top with mustard sauce.
*Use a high quality Whole Grain Mustard. I used Maille Whole Grain Mustard.