1/2 c All-purpose flour
1 ts Salt
1 ts Black pepper
4 8-ounce boneless, skinless
-chicken breasts
3 tb Vegetable oil
1/4 c Shallots; minced
1/2 c White wine
1/4 c Grainy mustard
1/4 c Light cream
1/4 c Fresh oregano; roughly
-chopped
Total time: 30 minutes
Put the flour, salt and pepper in a pie plate, and mix well.
Dredge the chicken breasts in the seasoned flour, shaking to
remove any excess.
In a medium saute pan, heat the oil over medium-high heat until
hot but not smoking. Add the chicken, and cook until golden brown,
about 2 to 3 minutes a side. Reduce the heat to medium, and cook
until a peek inside one of the breasts at the thickest point
shows that it is translucent throughout, about 2 to 3 minutes a
side. Remove chicken from the pan, set on a platter or individual
serving plates and cover with foil to keep warm.
Pour the fat from the pan, and return heat to medium-high. Add
the shallots, and cook, stirring, until they are just tender, about
30 seconds. Add the wine, turn the heat to high and cook, scraping
the bottom of the pan, until reduced by about half, about 2 to 3
minutes. Add the mustard and cream, and cook, stirring, until
slightly thickened, about 2 minutes. Remove from the heat, adjust
the seasoning with salt and pepper and stir in the oregano. Drizzle
the sauce over the chicken, and serve at once.
