This is such a simple and elegant meal.  Perfect for any season!

What You’ll Need:

6 chicken breast fillets or chicken thighs

Coarse sea salt and coarse black pepper

2 tablespoons olive oil

Sauce

1 large shallot, finely diced

2 heaping teaspoons garlic, minced

1 pound assorted mushrooms, sliced

1 teaspoon fresh rosemary, finally men’s

1 teaspoon fresh thyme, finally minced

1/3 cup white wine

1 1/2 cup chicken stock

1/4 cup Dijon mustard

Coarse sea salt and coarse black pepper

What to Do:

Preheat oven to 350 degrees.

In a large sauté pan, heat olive oil. Lightly sprinkle chicken with coarse sea salt and pepper and add to heated sauté pan.  Brown chicken about 5 -6 minutes each side. Remove chicken from sauté pan and place on baking sheet and cover.

Add diced shallots and garlic to sauté pan and sauté until translucent.  Add mushrooms and herbs and sauté until mushrooms are slightly brown. Add wine and reduce, add chicken stock and mustard and cook until sauce has thickened, or about 5 to 8 minutes.

If chicken fillets are thick heat in oven for another 10 minutes

Plate chicken and generously add the delicious sauce!

Serves 6