- 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