Dijon Chicken
"On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe...."
INGREDIENTS
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1 to 1 1/4 pound boneless, skinless chicken breasts
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Salt
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2 Tbsp olive oil + more for lightly coating chicken
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1 Tbsp butter
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1 cup sliced shallots
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1/2 cup dry white wine (can sub chicken stock)
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1/2 cup water
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4 Tbsp Dijon mustard, smooth or whole grain or a mixture of both
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1 teaspoon dried thyme
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1/4 cup heavy cream
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