Shelly's Recipe

CHICKEN CUTLETS WITH CREAMY DIJON SAUCE

Category: Chicken

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
1 rosemary sprig
3 tablespoons whipping cream
2 teaspoons Dijon mustard

Pound chicken breast halves to 1/2-inch thickness between two sheets of plastic wrap. Sprinkle the pieces with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan, then add the chicken and sauté for 3-4 minutes on each side or until done. Transfer to a serving platter.

Add shallots to pan and sauté them for 2 minutes. Stir in chicken broth, scraping up any bits from the bottom of the pan. Add the rosemary sprig and bring the mixture to a boil, simmering for 2 minutes. Stir in the whipping cream, simmer for 2 minutes more. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon the sauce over the chicken and serve.