Whew!  It’s been a long time huh?  Well, there was a little lull initially due to school work then Easter and school work again, but then we were asked to relocate for a job, so it’s been a little busy around here!
Anyways, posting may be a little sporadic especially since it doesn’t look like I’m going to have any access to a kitchen for some time, but I do have plenty of recipes in the hopper that will likely make it up over the coming weeks.
In the meantime, I highly recommend this chicken.  My only change was that I used chicken finger sized pieces, because I was concerned with the chicken cooking all the way through.   It was extremely flavorful and delicious!
Sauteed Chicken with Mustard and Dill Sauce
  • 1/2 cup all-purpose flour
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds) cut into chicken finger-sized pieces
  • Salt and pepper
  • 2 Tbsp. vegetable oil
  • 1 shallot, minced
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 3 Tbsp.  unsalted butter
  • 2 Tbsp. chopped fresh dill
  • 1 Tbsp. whole grain mustard

Spread flour in shallow dish.  Pat chicken dry with paper towels and season with salt and pepper.  Dredge chicken in flour, shaking off excess.

Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.  Cook chicken until golden brown, about 5 minutes per side.  Transfer to plate and tent with foil.

Heat remaining oil in empty skillet.  Add shallot and cook over medium heat until softened, about 1 minute.  Stir in broth and wine, scraping up any browned bits.  Simmer until slightly thickened, about 8 minutes.  Off heat, whisk in butter, dill, mustard, and any accumulated chicken juices.  Season with salt and pepper.  Spoon sauce over chicken.  Serve.