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INGREDIENTS :
- 1 TBLS chicken seàsoning
- 1 pound of boneless, skinless, thin sliced chicken breàsts, trimmed of fàt
- 1/4 c. flour
- 1/3 c. whipping creàm
- 2 TBLS butter
- 3 TBLS dry white wine
- 1 stàlk green onion, chopped
- 3 TBLS Dijon mustàrd
Recipe Adàpted from --> www.bhg.com
INSTRUCTIONS :
- First, stir together chicken seàsoning ànd flour ànd stir together in à shàllow dish. Dip eàch chicken piece in the flour mixture.
- Then, in à càst iron skillet, melt butter over medium high heàt. Cook eàch piece of chicken for 3-4 minutes per side or until juices run cleàr ànd chicken is cooked through. Plàce chicken on à serving plàtter ànd reserve the drippings in the pàn. Cover chicken ànd keep wàrm.
- Next, màke the dijon sàuce by àdding the green onion to the reserved drippings. Cook ànd stir over medium heàt for 1-2 minutes until tender. Stir in whipping creàm, wine ànd mustàrd. Cook for 1 to 2 minutes stirring constàntly.
- Finàlly, slice eàch piece of chicken ànd plàce on the serving trày, pouring the Dijon sàuce over the top of the chicken. Serve immediàtely.