Ingredients
- 4 chicken breasts, skinless and boneless
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 green scallions, sliced
- 1 garlic clove, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- Salt and pepper
Directions
Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
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By princessbride029
Winston Salem, NC
on December 11, 2012
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Yum! This was quick and easy, and looked like I had spent a lot more time on it than I had! I dialed down to mustard quite a bit for my husband's sake and used only about a tablespoon, and it was the perfect amount for us. I've tried a different version before with sour cream and although I liked that one better, I love that I can switch it up based on the ingredients I happen to have. Will be making this again!
By glschuette_9063792
Grayslake, IL
on April 30, 2012
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Really good & easy. I added sliced mushrooms with the scallions and served the sauce over rice so I increased the amount of wine and cream. Very quick for an evening meal, however next time I will use chicken tenders instead of taking the time the flatten the breasts.
By stupidferret_13...
Austin, 83
on August 27, 2010
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If you like your food very mild and smooth, then this is a good dish for you. If you like your food to have body and kick, not so much. Not my cup of tea.
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