Incredible Chicken Breasts with Lemon-Dijon Mustard Sauce

The taste of this restaurant-quality-tasting dinner will make you want to lick your plate clean (which I might have done after the photo shoot).   

If the breast tenders (AKA tenderloins, in case you were wondering where the nickname came from) are those smaller pieces hanging off the boneless breast. Cut them off and either save for a future recipe, or toss in along with the breasts to squeeze out a fifth serving.

Incredible Chicken Breasts with Lemon-Dijon Mustard Sauce  

Adapted from Bettycrocker.com
Time: 30 minutes Yield: 4-5 servings

Notes: the small amount of cayenne pepper is just to add a pinch of flavor. But if you are worried that it might still hurt, simply reduce the amount or omit it. Smoked paprika really has no heat, just adds a bit of … you guessed it … smoky flavor.

2 Tbl. Dijon mustard
1 Tbl. finely chopped fresh rosemary
4 minced or grated garlic cloves
2 Tbl. fresh lemon juice
4 skinless, boneless chicken breasts, tenders removed (see Notes above), then pounded to even thickness
1 Tbl.  olive oil
1/2 cup finely chopped onion (about 1 small)
1/2 cup dry white wine
1 cup reduced sodium chicken broth (plus an extra 1/4 -1/2 cup if needed)
2 tsp. smoked paprika
1/2 tsp. cayenne pepper
Kosher salt and coarsely ground pepper, to taste (if needed)
1 Tbl. chopped Italian (flat-leaf) parsley, for garnish

In a large skillet, heat oil over medium heat. Add onion an garlic; sauté frequently for 5 minutes or until onions softened. Stir in smoked paprika and cayenne pepper; stir for 30 seconds for spices to release flavor.

Push onion mixture to sides and add breasts in a single layer. Cook 4 minutes on each side undisturbed until they are nicely browned (they will NOT be cooked through).

Deglaze with the wine by pouring it in then scraping a wooden spoon across the bottom of pan (which loosen those delicious brown bits and as a bonus results in an easier-to-clean pan afterwards). Add broth and rosemary; increase heat to medium-high until broth is simmering. Reduce heat to low; cover and let gently simmer 10 to 13 minutes or until chicken is no longer pink when cut. Transfer chicken to covered dish, set aside and keep warm.

Stir in mustard. Increase heat to medium-high; cook 1 to 2 minutes or until sauce thickens to your preference; if too thick, add additional broth to desired consistency. Remove skillet from heat; stir in lemon juice. Add salt and pepper to taste.

Plate chicken. Ladle sauce over chicken; garnish with parsley. Serve immediately, with extra sauce spooned over rice or mashed potatoes, or simply your favorite veggies.