Dijon chicken saute with mushrooms and sour cream

Prep time: 25 minutes

Cook time: 40 minutes

Makes: 4 servings

3 tablespoons olive oil

4 (1⁄2-pound) boneless and skinless chicken breasts, flattened to about 1-inch thick

Salt

Freshly ground black pepper

2 tablespoons unsalted butter 1⁄ pound brown (cremini) mushrooms,

2 cleaned and sliced

1 tablespoon tomato paste

1 1⁄2 tablespoons all-purpose flour

1 teaspoon paprika

1 1 ⁄ 2 cups chicken broth

3 tablespoons creme fraiche or sour cream

2 teaspoons grainy Dijon mustard

1 teaspoon lemon juice

2 tablespoons finely chopped parsley, for garnish

1. Heat

2 tablespoons of the oil in a large skillet on high heat. Dry the chicken off with paper towels and season with salt and pepper. Saute the chicken in batches so you don’t crowd the pan, about 2 minutes on each side or until nicely browned on both sides and just cooked through. Remove to a side plate, loosely cover with foil and reserve.

2. Lower the heat

to medium and add the remaining tablespoon of oil and the butter to the skillet. Add the mushrooms and saute until nicely browned, about 5 more minutes. Season with salt and pepper.

3. Stir in

the tomato paste and cook a minute or until lightly browned. Sprinkle in the flour and paprika, stir and cook another minute. Add the broth, turn up the heat to high and scrape up any brown bits with a wooden spoon. Let boil a minute and then reduce the heat to medium.

4. Add

the cream, mustard and lemon juice and cook another minute, making sure it doesn’t boil, until nicely blended. (If the sauce is too thick, add a bit more broth.) Taste for seasoning. Return the chicken and any juices to the sauce and cook no more than 2 minutes or until just hot. Serve immediately with noodles or rice and garnish with parsley.