Poulet en Sauce a Moutarde

This is an attempted recreation of a dish I once had at Le Cafe de Paris in Boise. I made it this afternoon, and was very pleased with the results.

Poulet en Sauce a Moutarde
Serves 2

1. Slice two shallots paper thin and saute with two tablespoons olive oil, salt and fresh ground pepper in a nonstick skillet over medium heat. Cook until shallots are soft.

2. Add 1/3 cup heavy cream and 1 1/2 tablespoons country-style Dijon mustard to the skillet, stirring until mustard is thoroughly blended. Heat sauce until simmering but not boiling.

3. Slice one trimmed chicken breast into 1/2 inch thick, bite sized pieces. Add chicken to skillet; cover and cook for six or seven minutes, stirring occasionally, until chicken is cooked through. Add salt and pepper to taste.

Serve with a piece of bread and mixed greens. Enjoy!