This is my quickest (15 minutes tops) weeknight chicken recipe. I keep boneless, skinless chicken breasts in the freezer so that with a little veggie, I can always make a healthy, fast dinner with little to no planning. You can use a variety of liquid for this dish, white wine is my favorite, but you can also use beer, chicken or veggie stock, or even marsala or dry vermouth. Serves 4
- 2-3 boneless, skinless chicken breasts
- 1 T. olive oil
- salt and pepper
- 1/2 C. white wine, or beer, or chicken stock…some kind of flavorful liquid
- 2 T. Dijon mustard
- 2 T. heavy cream
- parsley for garnish
Split the chicken breasts horizontally so you have 4-6 thinner pieces of chicken. If they are very thick breasts you can cut them into three slices horizontally. Season both sides of the chicken with salt and pepper. Heat a large, NOT non-stick skillet…
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swellkid 