Serves 1
Directions
- 1Lay the chicken out and pound it with a mallet until evenly thin.
- 2Sprinkle the chicken with salt and pepper.
- 3In a Dutch oven or pan, add olive oil.
- 4Once hot, add in the chicken.
- 5In another pan, add olive oil and then cook your broccoli, seasoning with salt and pepper.
- 6Flip the chicken once halfway cooked.
- 7Once the chicken reaches 165 degrees Fahrenheit, turn off the heat and remove from the pan.
- 8Keeping the heat on, add in the butter.
- 9Chop up your shallot.
- 10Add in the shallot and then the garlic.
- 11Stir around until fragrant.
- 12Add in your white wine and your chicken broth.
- 13Let the wine cook off and then add in your Dijon mustard.
- 14Add in a little cornstarch to thicken the sauce.
- 15Add in the heavy cream and then stir around.
- 16Add the chicken back in and then spoon the sauce over top.
- 17Serve with rice and broccoli.
Ingredients
- chicken
- salt
- pepper
- olive oil
- broccoli
- butter
- shallot
- garlic
- white wine
- chicken broth
- Dijon mustard
- cornstarch
- heavy cream
- rice
Equipment
meat malletDutch ovenpantongsknifecutting boardspoon
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