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.
Adapted from Martha Stewart Living Magazine
1 1/2 pounds boneless skinless chicken breasts
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.