Skillet Herbed Chicken with Mustard

 When I heard that Food of the World was featuring French cooking for the month of June, I made a snap decision to join in the fun.  

I have always wanted to learn something, anything about the cooking of France but I have never jumped in.  This was my excuse to do something about it and I made this chicken and Lyonnaise Potatoes.  I added a simple spinach dish and we had the most delicious meal.

Although, I didn't use Dorie's book, Around My French Table, I did pull it out and checked off a whole bunch of recipes to make.  I would love to join French Fridays with Dorie and I actually did when it first started.  Friday is a difficult day for me to post and I could not get my act together to post at the right time.  Perhaps, I will try again but even if I don't, with the book on my kitchen table, I will make recipes of my own choice and if they are as good as this chicken, I will want to keep going with my jump into French cooking.

Hopefully, you will see some French recipes here in the near future.

This chicken dish was one of the best we have had in years and we have had lots of really good chicken meals.  The flavor was wonderful, the look appealing and the match with the spinach and potatoes, superb.  I think you will like it.

Skillet Herbed Chicken with Mustard 

Ingredients

3 tablespoons Dijon mustard

2 tablespoons honey

3. No giveaways, Etsy shops, or link parties please.

2 tablespoons dried tarragon

2 teaspoons dried basil

2 teaspoons dried thyme

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

4 boneless, skinless chicken breast halves

1 cup white wine

Method:

In a small bowl, blend Dijon mustard and honey. 

Mix in the tarragon, basil, thyme, salt, and pepper.

Heat oil in a large skillet over medium heat. 

Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. 

Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.

Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. 

Remove from heat, reserving remaining liquid.

Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.

Eat and enjoy!!!!!!