Chicken with Dijon Vin Blanc Sauce

I'm not sure what else to say about this besides, dang that was good!! You could put that sauce on anything! Which, we just about did. We also had some leftover beef and shrimp from the skewers we made the other night (see: Surf & Turf Skewers), so we put the Dijon Vin Blanc sauce on that too. I couldn't get enough of it! It pairs exceptionally well with the chicken though.

The cookbook has a side note that "Vin blanc (van BLANHK) is a classic French sauce with a light velvety texture made using white wine, stock, shallots, and cream." It indeed had a light velvety texture, rich in flavor. The Dijon mustard gave it just the right little kick without being overbearing. Seriously, this sauce would be yummy with any type of meat or vegetable! It's so good!

This is my last post until we get back from vacation next week! We're going on a cruise, and when we went on one last summer, we encountered some real culinary masterpieces! I'll make sure to take some pictures and post them on here when we get back!

Chicken with Dijon Vin Blanc Sauce

Pampered Chef Cooking for Two & More

Published by The Pampered Chef, Ltd. in 2006.

Prep time: 20 minutes  Total time: 50 minutes  Yield: 2 servings

2 boneless, skinless chicken breast halves (about 6-7 ounces each)

2 tbsp all-purpose flour

1/4 tsp salt

1/8 tsp coarsely ground black pepper

1 tbsp clarified butter, divided

1/2 shallot, finely chopped

2/3 cup chicken broth

1/2 cup dry white wine such as Chardonnay

2 tbsp heavy whipping cream

1 tsp Dijon mustard

Crispy Beet Straws (optional)

1. Pound chicken to 1/2-inch thickness. Combine flour, salt and black pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Heat 2 tbsp of the clarified butter in (8-in.) Saute Pan over medium heat until hot. Add chicken; cook 14-16 minutes or until chicken is no longer pink and juices run clear, turning after 7 minutes. Remove chicken from pan; keep warm.

2. Heat remaining 1 tsp butter in same pan over medium heat until hot. Add shallot; cook and stir 30 seconds. Add broth and wine; simmer about 10 minutes or until liquid is reduced to 1/4 cup, stirring occasionally. Whisk in cream and mustard using Silicone Flat Whisk; simmer 2 minutes.

3. Cut each chicken breast into 5-6 thin slices, cutting on a bias; place on serving plates, fanning out slices. Drizzle each serving with 2 tbsp sauce. Garnish with Crispy Beet Straws, if desired.

Crispy Beet Straws: Wearing plastic gloves, peel 1 large beet; thinly slice using Ultimate Mandoline fitted with thin slicing blade. Stack slices and cut into thin julienne strips. Heat 1 inch of vegetable oil in  (3-qt.) Saucepan over medium heat until hot (about 375°F). Place half of the beet strips in hot oil. Cook 3-4 minutes or until crisp. Remove with slotted spoon; drain on paper towels. Sprinkle lightly with salt, if desired. Repeat with remaining beet strips.