Boneless Chicken thighs or breasts, I used 5 thighs
butter
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1/3 cup chicken broth
1/3 cup white wine (I used an inexpensive Chardonnay)
1/3 cup Dijon mustard
2 Tablespoons lemon juice
1 Tablespoon cornstarch
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Saute chicken in butter until nicely browned and completely cooked.
Mix together the other ingredients, whisking to keep mixed.
When chicken is done, move it to one side of the pan and pour in the sauce mixture. Whisking until thickened and bubbly.
Move chicken back into sauce, serve over rice or pasta.
Couldn't be simpler!
Collect your ingredients. Being prepared before you start cooking helps everything move smoothly.
Saute chicken in skillet, in butter.
Turn over and cook thoroughly.
While the chicken is cooking, combine your sauce ingredients in measuring cup.
Don't forget the cornstarch. Whisk it all up.
Pour into skillet after moving chicken to one side.
Allow the sauce to get all bubbly and hot.
Then move chicken back into sauce before serving.
Doesn't that look yummy!!
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