Skillet Chicken Breasts with Spring Onion

By mommypop

Ingredients

• 4 boneless, skinless chicken breasts, pounded 1/2 thickness (can use shrimp instead)
• Sea salt, to taste
• White pepper,to taste
• 3 tsp olive oil
• 4 green onions, finely sliced
• 1 small leek, finely sliced
• 1/2 cup dry white wine
• 1 cup low sodium chicken broth (or vegetable broth)
• 1/2 cup cream
• 2 tsp whole grain Dijon mustard
• 1 Tbsp chopped chives, to garnish

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from Cooking.com

Preparation

Step 1

Season both sides of the chicken breasts with salt and pepper.

Heat oil in large non-stick sauté pan over medium high heat. Sauté chicken until browned on each side, about 3 minutes total. Set chicken aside.

Add the green onion and leek to pan. Sauté until the whites begin to look translucent, about 1-2 mins. Stir in the wine and broth and bring to a boil. Reduce the liquid to about 1/2 its volume, about 4-5 mins. Stir in the cream and reduce to a simmer. Return the chicken to the pan. Continue cooking until chicken is cooked through, about 6-8 mins.

Place chicken on a serving platter. Stir the mustard into the pan sauce. Pour over chicken and garnish with chives.