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people
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Ingredients
- 1 shallot minced
- 4 cloves garlic minced
- 1-2 tbsp dijon mustard
- 2 chicken boobs cut in half length wise and pounded out - should have 4 pieces
- 1/4 cup white wine
- 1 cup low sodium chicken broth
- 1-2 tbsp fresh taragon chopped
- 1 zest of one lemon
Ingredients
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Instructions
- Cut chicken boobs in half length wise and pound evenly so you have 4 pieces
- Salt and pepper each side and heat skillet on medium high. When heated throw a little oil in and sear chicken on each side to make a nice brown fond on the bottom of the pan. You do not have to cook all the way through, just brown these bad larrys. Set aside and tent to keep warm.
- Add shallot to pan with a little more oil and lower heat to medium low and saute for a few minutes until softened. Add in garlic and saute for another minute.
- Deglaze with white wine and bring to a simmer for a few minutes. Add in mustard, chicken broth, crushed red pepper, taragon, and lemon zest. Bring to simmer.
- In a bowl whisk together 1/4 cup broth and about 1 tbsp of corn starch to make slurry and add to pan. Stir in and then add chicken back in and cook until warmed through.
- Taste and adjust seasonings as needed. Enjoy!
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