Ingredients

450 g chicken cutlets
1/4 tsp pepper
pinch salt
2 tsp olive oil
3/4 cup white wine
1/2 cup sodium-reduced chicken broth
1/4 cup whipping cream (35%)
2 tbsp chopped fresh tarragon (or 2 tsp dried)
1 tbsp grainy mustard

Honey Mustard Veggies

2 tbsp olive oil
2 sweet potatoes, peeled and cut in 1/2-inch cubes
255 g green beans, cut diagonally in 1-inch pieces
1 tbsp liquid honey
1 tbsp grainy mustard

Method

  1. Sandwich chicken between plastic wrap; using meat mallet or heavy-bottomed saucepan, pound chicken to 1-inch thickness. Sprinkle with pepper and salt.
  2. In skillet, heat oil over medium-high heat. Brown chicken, turning once, 6 to 8 minutes.
  3. Add wine and broth. Cover and cook until chicken is no longer pink inside, about 5 minutes. Transfer to plate and keep warm.
  4. Boil pan juices until reduced to 1/2 cup. Whisk in cream, tarragon and mustard. Cook until thick enough to coat back of spoon, about 2 minutes. Serve over chicken.
  5. Make the veggies. In nonstick skillet, heat oil over medium-high heat. Cook sweet potatoes, stirring occasionally, until tender-crisp, about 10 minutes.
  6. Add green beans. Cook for 2 minutes.
  7. Add 1/4 cup water. Cover and cook until potatoes are fork-tender, about 2 minutes.
  8. Drain. Toss with honey and mustard. Serve with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook

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