Ingredients
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3 tablespoons butter or 3 tablespoons olive oil
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4 chicken breasts, split,skinned and boned
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2 tablespoons flour
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1 cup chicken broth
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1/2 cup half-and-half
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2 tablespoons Dijon mustard
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2 tomatoes, cut in wedges or 2 canned tomatoes, drained
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2 tablespoons minced fresh parsley
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1 cup frozen peas
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2 tablespoons canned capers
Instructions
- Melt butter or olive oil in a large skillet.
- Add chicken breasts and cook until done and lightly browned, about 20 minutes.
- Remove chicken to a warm serving platter.
- Stir flour into pan drippings in skillet, cook for 1 minute.
- Add the chicken broth, half and half.
- Stir and cook until the sauce thickens and bubbbles, add in mustard, capers and frozen peas.
- Return chicken to skillet, cover and heat for 10 minutes.
- Garnish with tomatoes and sprinkle with parsley.
- We typically serve with tortolini or other pasta and cover with extra dijon sauce.