This is a simple and elegant chicken dish that’s perfect when time is short or when you have unexpected company. It comes together quickly with simple pantry ingredients and can easily be made into a larger batch and served family-style over rice.
1 tablespoon extra virgin olive oil
1 boneless breast of chicken
Salt, to taste
Freshly ground black pepper
1 tablespoon white wine
1 teaspoon Dijon mustard
2 tablespoons heavy cream
1 tablespoon finely minced flat-leaf parsley
1. In a medium sauté pan, heat oil over medium heat. Season each side of chicken breast with salt and pepper. Place chicken in pan and cook until cooked through, 8-10 minutes, turning once. Transfer to a plate, and cover with aluminum foil to keep warm.
2. Add wine to deglaze pan, scraping up any brown bits on bottom of pan. Cook down for about 1 minute. Whisk in mustard and cream and cook until thickened, 2-3 minutes. Spoon sauce over chicken, and top with fresh parsley.