“Being that Dwayne’s diet consists of almost 90% poultry, I have to be creative in preparing his meals. I came up with this dish with the thought of making something so flavorful and eye catching that he’d ask for it again. It worked! I hope you’ll enjoy it too!” – Chef Richard Ingraham
- 1/4 cup All Purpose Flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 skinless boneless chicken breasts
- 3 tablespoons canola oil
- 1/2 cup chopped shallots
- 1/4 cup chopped garlic
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 2 teaspoons honey
- 1 tablespoon whole grain mustard
- 1/4 cup chopped fresh dill
- Heat oil in a heavy skillet over medium high heat until hot, but not smoking.
- In a bowl whisk together the flour and half of the salt and pepper.
- Dredge breasts in the flour mixture and set to the side.
- Brown breasts about 3-4 min on each side.
- Transfer browned breasts to a clean dry plate.
- Pour out all but 2 tablespoons of oil from the pan.
- Add shallots and onions to the pan and sauté for 2-3 minutes.
- Add wine and bring to a boil. Scrape the pan to loosen bits stuck to the bottom.
- Add chicken broth, honey, mustard, and the remaining half of the salt and pepper.
- Simmer sauce and return the breasts to the pan and cook covered for 15-20min.
- Remove the breasts from the pan and let the sauce reduce for about 3-5 minutes.
- Add fresh dill to the sauce.
- Pour sauce over the chicken breasts and plate it as you wish. Serves 4.