Chicken Dijonnaise

It's hard to believe that such a luscious chicken recipe can make it into the category of 30-minute meals. The secret is in the winning combination of flavour-charged ingredients, including Dijon mustard, white wine and a touch of cream and butter for extra richness.

4 chicken breast halves, skinless, boneless (~ 1¼-1½ lbs)
¼ cup all-purpose flour, unbleached
¼ tsp. black pepper, freshly ground
2 Tbsp. butter
2 Tbsp. green onion, chopped
⅓ cup whipping cream
3 Tbsp. dry white wine or chicken broth
3 Tbsp. Dijon-style mustard
fresh thyme

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to ¼-⅛" thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.

In a 12” skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.

For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1-2 minutes or until tender. Stir in whipping cream, white wine and mustard. Cook and stir for 1-2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs

Makes 4 servings.