Dijon Chicken

Ingredients:

3 boneless, skinless chicken breasts

salt, pepper, cayenne

flour

olive oil

butter

1 shallot, chopped

1 clove garlic, minced

1 cup white wine

1 cup chicken stock

1/2 cup heavy cream

1-2 tbl dijon mustard

1/2 lemon

2-3 tbl fresh parsley or fresh tarragon, chopped

Instructions:

Pound chicken down to about 1/2 inch and cut each breast into 3 or 4 pieces.
Dredge chicken into seasoned flour with salt, pepper and cayenne.
Heat olive oil and butter in a dutch oven and fry chicken 4-5 minutes on each side.
Remove chicken and set aside.
Add a little more olive oil and butter to the pan and saute shallot until tender. Add garlic and stir until fragrant.
Deglaze the pan with white wine and cook down to 1/4 cup
Add chicken stock and bring to a boil. Add cream and simmer 2-3 minutes.
Stir in dijon and juice of 1/2 lemon.
Add parsley (or tarragon) and nestle chicken back into the sauce.
Cover and leave on low for 4-5 minutes.