Skillet Chicken Breasts with Spring Onion Cream Sauce
Dress up your spring chicken with sweet leeks, bright scallions and fragrant chives topped with a delicate Dijon cream sauce.
ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- Sea salt, to taste
- White pepper, to taste
- 3 teaspoons olive oil
- 4 green onions, finely sliced
- 1 small leek, finely sliced
- 1/2 cup dry white wine
- 1 cup low sodium chicken broth
- 1/2 cup cream
- 2 teaspoons whole grain Dijon mustard
- 1 tablespoon chopped chives, to garnish
directions
Season both sides of the chicken breasts with salt and white pepper.
Heat the oil in a large nonstick saute pan over medium-high heat. Saute the chicken until browned on each side, about 3 minutes total. Set chicken aside.
Add the green onion and leek to the pan. Saute until the whites begin to look translucent, about 1 to 2 minutes. Stir in the wine and broth and bring to a boil. Reduce the liquid to about half its volume, about 4 to 5 minutes. Stir in the cream and reduce to a simmer. Return the chicken to the pan. Continue cooking until the chicken is cooked through, about 6 to 8 minutes.
Place chicken on a serving platter. Stir the mustard into the pan sauce. Pour the sauce over the chicken. Garnish with chives.
Recipe reprinted by permission of Cooking.com. All rights reserved.
