Monday, January 7, 2013

Boozy Bistro Chicken has a take on the classic bistro Steak Diane, done instead with chicken breasts. My version is adapted slightly for our portion sizes and needs.

  • 8 oz boneless skinless chicken breast - pounded flat or purchased in thin slice package
  • 1 small shallot, minced
  • .5 cup cognac or bourbon
  • .5 cup dry white wine (I use Pinot Grigio)
  • 1.5 cups low sodium Chicken broth
  • .5 cup heavy cream
  • 3 tbsp grainy Dijon mustard (I use Grey Poupon Country Dijon)
  • 1.5 tsp butter
  • 2 tbsp chopped fresh chives
  • salt and pepper

Melt butter in heavy bottom saute pan. Sprinkle chicken with salt and pepper, saute until just cooked through, 2-3 minutes per side (at 1/4 inch thickness). Remove chicken from pan and cover with foil to keep warm.

In the same pan, saute shallot until translucent - about 3 minutes. Very carefully add cognac and the wine, then bring to a boil. Whisk in mustard, cook for an additional 2 minutes. Add broth, then simmer until reduced about in half - 5-10 minutes more. Reduce heat to medium, then add heavy cream. Whisk until incorporated and warm, but not boiling.

Return chicken to the pan, coating with sauce - rewarming for 2-3 minutes.

Plate chicken, spoon sauce over, and sprinkle with chives.

Nutrition information - 1/4 recipe (1 bariatric serving) - 238 calories, 9.1g fat, 2.3g carbohydrates, 0.4g sugars, 13.1g protein, 12.6g alcohol

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