INGREDIENTS:

  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/3 cup heavy whipping cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons grainy dijon mustard
  • 2 shallots chopped
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper
  • 2 pounds boneless chicken breasts, skin on or off
  • 1 tablespoon olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons salted butter
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 bunch kale, chopped
  • mashed potatoes or steamed rice, for serving
  1. 1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.

    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.

    3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth if the sauce is to thick and you need to thin it out a bit.

    Enjoy 🙂

     

Author

Jaime Hayes

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