Hammered Chicken in Mustard Sauce

by Laura

I somehow started receiving Martha Stewart Living. While I am pretty sure I will never make a water-lily table decoration out of a coffee filter and food coloring, I have made quite a few recipes from the magazine that I’ve liked a lot. The first instruction in this recipe was to pound the chicken breasts so they are nice and thin and cook quickly. I don’t have a meat tenderizer so I wrapped the chicken back in the butcher paper and made do with a regular hammer. Probably not recommended but it was kind of fun.

I knew there was a reason I got that tool kit!

I knew there was a reason I got that tool kit!

Adapted from Martha Stewart Living Magazine

Ingredients:

1 1/2 pounds boneless skinless chicken breasts

chicken.jpg

2 tbsp olive oil

1 shallot, minced

1/4 cup white wine

1/2 cup chicken broth

2 tbsp Dijon mustard

3 tbsp heavy cream

2 tbsp chopped parsley

Salt and pepper to taste

Pound (or hammer) the chicken breasts until they are about 1/2 inch thick and season both sides with salt and pepper. Heat 2 tbsp olive oil over medium-high heat.

Add chicken and cook until cooked through (about 5 minutes per side). Remove chicken from pan and set aside. Reduce heat to medium and add shallot. Cook for about a minute. Add wine and chicken broth and cook until reduced by half. Whisk in mustard and cream and simmer for about 5 minutes. Stir in the parsley and add salt and pepper to taste. Spoon sauce over the chicken.
I served it with thinly sliced potatoes baked with olive oil and seasoning salt and arugula with shallots, lemon zest, lemon juice and olive oil.

I served it with thinly sliced potatoes baked with olive oil and seasoning salt and arugula with shallots, lemon zest, lemon juice and olive oil.