Chicken Breasts with Classic French Pan Sauce
You would never know this decadent chicken is so easy to make!
Serves 4
* 1 tablespoon olive oil
* 4 boneless, skinless chicken breasts
* 1/4 cup dry white wine
* 2 teaspoons Dijon mustard
* 1/4 cup heavy whipping cream
* 1/2 teaspoon all-purpose flour
* salt and black pepper

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 4 minutes or until browned. Turn chicken over and cook through on the other side. Saute until cooked through or until thermometer inserted in thickest portion registers 160°. Remove chicken from pan, and let stand for 5 - 10 minutes.
Return skillet to medium-high heat. Add wine to pan; bring to a boil. Cook 1 minute or until reduced to 2 tablespoons, scraping pan to loosen browned bits. Stir in mustard. Combine cream and flour, stirring until smooth. Add cream mixture to pan; bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Stir in a pinch of salt, adding more as needed. Serve with chicken.

Adapted from Cooking Light