This is one of those “we need dinner on the table in 10 minutes” kinds of dishes. It’s a great method for cooking chicken breasts with speed and lots of flavor. You probably have all this in your fridge already….
- I lb. boneless chicken breast, sliced thin
- salt and pepper
- 1 t. olive oil
- 1 T. butter
- 1 sprig of rosemary
- 1 T. Dijon mustard (or honey mustard, or jalapeno mustard, or hot mustard…)
- 1/3 C. white wine
- 2 T. sour cream
- fresh parsley for garnish
Cut the chicken breast into thin slices and pound them to an even thickness. Season the chicken on both sides with salt and pepper. Heat a skillet (not nonstick) over medium heat and add the oil and better to melt it. When the butter foams, add the chicken and the rosemary sprig and cook the chicken on both sides until browned, about three minutes per side. Remove to a plate and keep warm. Add the white wine and mustard. Whisk until smooth, being sure to scrape up all the browned bits on the bottom of the pan, about two minutes. Stir in the sour cream. Pour the sauce over the chicken and garnish with the parsley.