By Muffie Potter Aston
NEW YORK This easy, yummy, and fast
recipe is a "must" for anyone with no extra time on their hands. I created
this recipe on the spur of the moment because my boyfriend at the time
wanted to eat a home-cooked meal for once. He doubted that I could
actually cook. I took him up on the challenge with the requirement that he
ask no questions and stay out of the kitchen. I went to the supermarket
and gathered ingredients and winged it. But the dish was a success, and
the boyfriend is now my husband..
1/2 cup flour
Salt and freshly ground black pepper
2 1/2 pounds boneless and skinless chicken breasts
(either 6 large or 8 small)
5 tablespoons extra virgin olive oil, approximately
3/4 cup Dijon-style mustard, or to taste
Zest of 1 lemon
1 1/2 cups dry white wine
2 tablespoons lemon juice
Place the flour in a shallow soup plate and whisk in
salt and pepper to taste. Dip each chicken breast in the seasoned flour to
coat completely and set aside on a plate or a cutting board.
Place a skillet that will hold all the chicken breasts
in a single layer over medium heat and add half the oil. Use two skillets
if necessary, dividing the oil. Cook the chicken breasts in the oil, a few
at a time, turning them once, and adding more oil as needed, until they
are lightly browned on both sides. Remove them from the pan as they are
lightly browned. They may not be completely cooked through.
Return all the chicken breasts to the pan or pans.
Using half the mustard, coat one side of each chicken breast, season with
salt and pepper, and then turn the chicken breasts over. Coat the second
side of each piece of chicken with the mustard, scatter the lemon zest
over them, and season with more salt and pepper if desired.
Pour in the wine and lemon juice, increase the heat to
medium-high and cook the chicken about 5 minutes, basting it with the
liquid in the pan until the breasts are cooked through. Remove the chicken
breasts to a platter or a cutting board. Continue to cook the sauce in the
pan, stirring it constantly, another couple of minutes, until it is the
consistency of heavy cream. Taste for seasoning.
The chicken breasts can be served whole-best if you
used the smaller ones-or, with the larger breasts, slice them on an angle
about 1/2 inch thick, and arrange on a platter or on individual dinner
plates. Briefly reheat the sauce and spoon it over the whole chicken
breasts or slices, and serve.
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