CHICKEN WITH CREAMY PARMESAN MUSTARD SAUCE

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INGREDIENTS

• 2 chicken breasts, butterflied
• 1 cup chicken broth
• 4 tablespoons Crème Fraîche
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 teaspoons capers
• 1 small shallot, finely minced
• 1 small garlic, finely minced
• 3 tablespoons butter
• ⅓ cup Parmesan cheese (grated or shredded) + 2 tablespoons*
• 2 tablespoons flour
• 2 tablespoons parsley, chopped
• salt, pepper
• a pinch of turmeric (optional)

INSTRUCTIONS

1. After you butterfly chicken, you'll have 4 cutlets.
2. Sprinkle both sides of the cutlets with salt and pepper.
3. In a small bowl combine flour and 2 tablespoons of Parmesan cheese.
4. Dredge chicken cutlets in flour and cheese mixture.
5. Heat 2 tablespoons of butter in a large skillet and over medium heat.
6. Add chicken and cook for 3-4 minutes on each side until juices run clear.
7. Transfer chicken on to a plate.
8. In the same skillet heat the remaining 1 tablespoon of butter. Add shallot and cook for 3 minutes. Add garlic and cook for 1 more minute.
9. Pour in chicken broth, add Crème Fraîche, Dijon mustard, whole grain mustard and capers. Stir well.
10. Add ½ teaspoon salt and ¼ teaspoon of pepper. When the sauce starts to boil, add ⅓ cup of Parmesan cheese and stir well.
11. *Optional: If you want the sauce to have more intense yellow color, add a pinch of turmeric.
12. Return chicken back into the skillet, cover with a lid and simmer for additional 5 minute.
13. Sprinkle with parsley and serve immediately!

NOTES

*For dredging you can use grated or shredded Parmesan. I've used both and grated cheese sticks to the chicken a little bit better.

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