Chicken Dijon vin blanc

Updated at: Thu, 17 Aug 2023 00:08:28 GMT

Step 1

Pound chicken to ½-inch thickness. Combine flour, salt and black pepper in shallow dish.

Step 2

Dredge chicken in flour mixture, shaking off excess. Heat 2 teaspoons of the clarified butter in (8-in.) Sauté Pan over medium heat until hot. Add chicken; cook 14-16 minutes or until chicken is no longer pink and juices run clear, turning after 7 minutes. Remove chicken from pan; keep warm.

Step 3

Heat remaining 1 teaspoon butter in same pan over medium heat until hot. Add shallot; cook and stir 30 seconds. Add broth and wine; simmer about 10 minutes or until liquid is reduced to ¼ cup, stirring occasionally. Whisk in cream and mustard using Silicone Flat Whisk; simmer 2 minutes.

Step 4

Cut each chicken breast into 5-6 thin slices, cutting on a bias; place on serving plates, fanning out slices. Drizzle each serving with a tablespoons sauce. Garnish with Crispy Beet Straws, if desired.

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