Ingredients

• 4 boneless and skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons chopped fresh shallots
• 1 1/2 cups (375 ml) dry white wine
• 4 1/2 teaspoons Dijon mustard
• 1/2 cup (125 ml)  heavy cream
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh parsley

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  Instructions:

  • Rub chicken breasts on both sides with the salt and white pepper.
  • In a large saute pan, heat olive oil over medium-high heat. Add seasoned chicken and cook until golden, turning once, for about 4 minutes per side.
    
  • Increase the heat to high, then stir in chopped shallot and pour in dry white wine. Bring mixture to a simmer and cook for further 4 minutes.
  • Remove cooked chicken from the pan and transfer to a serving plate. Set aside and keep warm.
    
  • Stir in Dijon mustard and heavy cream into the pan and bring the sauce to a boil over medium-high heat, then reduce the heat to medium and simmer  for 2 to 3 minutes,  or until thickened and bubbly.
    
  • Add the tarragon and parsley, stir well and remove from the heat.  Spoon the sauce over cooked chicken breasts.
  • Serve hot.
    
    
    

Directions

Chicken Wonderful Recipe

Broccoli Bacon Chicken Breasts Recipe

• 1/4 cup plus 1 tablespoon all-purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 4 lamb shanks,fat trimmed
• 2 tablespoon olive oil
• 1 large white onion,peeled and cut into wedges
• 2 large cloves garlic,peeled and chopped
• 1 cup (250 ml) dry white wine
• 1 cup (250 ml) water
• 1 bay leaf
• 3/4 cup (180 ml) Greek yogurt
• 1/4 cup chopped fresh mint

1. In a plastic bag,combine 1/4 cup flour,salt,black pepper,cumin and coriander.
2. Shake well.
3. One at a time,add lamb shanks to flour mixture and shake until meat coated evenly.
4. Heat olive oil in pressure cooker over medium-high heat.Add 1-2 seasoned lamb shanks and brown lightly on all sides,for about 2-3 minutes per side.
5. Transfer browned lamb to a plate.
6. Add white onion to the pot.Cook,stirring,for 1 minute.
7. Add garlic and any leftover seasoned flour.Cook,stirring,for a further 2 minutes.
8. Pour in dry white wine and water.Bring to a boil,scraping any browned bits on the bottom of pressure cooker. 
9. Return lamb shanks to the pot.Add bay leaf.
10. Close pressure cooker and lock the lid.
11. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
12. Set timer to cook for 30 minutes.
13. A few minutes before timer sounds,preheat the broiler. Arrange rack over a broiler pan.
14. In a small mixing bowl,combine remaining flour and yogurt.Mix well.
15. Remove pot from the heat.
16. Open pressure cooker,using Quick Release method.
17. Using a tings,remove lamb shanks from pressure cooker and place on the broiler pan.
18. Skim fat from the sauce.
19. Stir yogurt mixture into the pot liquid.Bring to a boil. Continue to boil,stirring occasionally,until sauce reduces to the consistency of creamy salad dressing.Stir in fresh mint.
20. Broil lamb shanks for 2 minutes,turning once,to brown them on all sides.
21. Transfer broiled lamb on serving platter.Pour yogurt sauce over.
22. Serve hot.