Poulet Dijon (Dijon Chicken) - cooking recipe

Ingredients

2 -3 boneless chicken breasts, pounded flat
flour
salt and pepper
3 tablespoons oil or 3 tablespoons butter
1/2 cup white wine
2 tablespoons Dijon mustard
3/4 cup heavy cream

Preparation

Pound 2 or 3 chicken breasts till thin.
Dredge in a mixture of flour, salt, and pepper.
Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm.
Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce.
Add 2 Tablespoons of Dijon mustard. Stir.
Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken.
NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.