Chicken Breasts with Mustard Sauce

Adapted from Cooking with the 60-Minute Gourmet

This has become one of our go-to meals for a chilly weeknight.

Ingredients
2 boneless, skinless chicken breasts, seasoned to taste with freshly ground black pepper
1 T butter
Splash of EVOO
One small shallot, finely chopped
1/4 tsp dried thyme
1 T red wine vinegar
1/2 c Chardonnay
1/2 c chicken broth
1 T tomato paste
1/2 c cream or half and half
1 T Dijon mustard

Heat the butter and EVOO in a non-stick pan. Sear the chicken until golden on the outside and just cooked on the inside. Remove from heat and cover to keep warm.

Add the shallot and thyme to the same pan and then add the vinegar and wine. Stir to scrape the brown bits off of the bottom of the pan. Bring to a boil.
Add the chicken broth and bring to a boil. Stir in the tomato paste and then cook down until reduced by half.
Add the cream and bring to a full boil, then add the mustard.
Spoon the sauce over the chicken to serve.

Tips
- We recommend serving a hearty green vegetable, such as broccoli, on the side
- If you also want a starch but are trying to avoid pasta, try serving this over chick peas