I love to cook (...obviously). And the more fresh, whole ingredients involved in the recipe, the more time I am willing to commit to making dinner. Kind of like a return on investment, I expect the more time put into dinner the better it should taste. Most nights, dinner can take an hour or more to prepare (especially stopping to take photos along the way). But some times you find those recipes that defy this logic and it is always a surprise when dinner is on the table before 7:00!
Everyone is always looking for a new, fast chicken dinner. Something a little more flavorful that grilled chicken and steamed broccoli, but quicker then something that requires marinating, slow cooking, or a lot of extra ingredients. This recipe is so simple, so fast, and so delicious. The wine deglazing the pan utilizes all of the caramelized browned butter. Dijon mustard adds that slightly spicy complexity. And the cream adds richness. Finishing off the chicken in the sauce while it thickens only helps incorporate the flavors even more!
1 lb chicken cutlets
2 tbsp butter
.5 cup white wine
.25 cup cream
.25 cup dijon mustard
salt and pepper
1. Salt and pepper chicken. Cook in butter over medium heat in pan, about 5 minutes each side (depending on thickness of chicken). Remove chicken from heat and set aside.
2. Decrease heat to medium-low and deglaze pan with white wine (scrape up any brown bits). Add dijon and room temperature cream. Stir to combine. Bring to a slight simmer.
3. Add chicken back to the creamy mixture and continue to slightly simmer until sauce thickens.
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