Chicken Challenge! Creamy Dijon Chicken

I had participated in Lisa's Chicken Cooking Challenge from Lisa's Cooking Adventures a few weeks ago.  I made Coconut Chicken Fingers which were AMAZING! Lisa was still looking for some guest bloggers to make some more of the chicken recipes featured in the Cooking Light article.  I took a look and found a recipe for Creamy Dijon Chicken.  It seemed easy enough and a quick mid-week meal.  I have to say it was easy and tasty.  I served it to my husband , my brother, his wife and my kids. There were no complaints..but no WOW's either. The cream sauce is very light which was good..but I think I would have liked it more if it was a little thicker...but I guess it wouldn't be light then. I would probably make this again, but tweak it a bit adding a few more spices and maybe a little more cream.

Here is the link to the Cooking Light article with recipe.

• 4 Skinless, boneless chicken breasts (I use Perdue thin-sliced chicken breast)
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Tbsp. Olive Oil
• 3 Tbsp. Chopped shallots
• 1/2 cup lower sodium, fat free chicken broth (I made my own using a bouillon cube)
• 1 Rosemary spring (I used 1 tsp. dried rosemary)
• 3 Tbsp. Whipping cream
• 2 tsp. Dijon mustard

1. Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness (I had thin sliced so skipped this step)
2. Sprinkle chicken with salt and pepper
3. Heat large skillet over medium-high heat
4. Add olive oil to pan
5. Add chicken; saute 3 minutes on each side or until done
6. Transfer to serving platter
7. Add shallots to pan; saute for 2 minutes
8. Stir in chicken broth and rosemary spring
9. Bring to boil
10. Cook 2 minutes
11. Stir in whipping cream; cook 2 minutes
12. Remove from heat, and discard rosemary
13. Stir in Dijon mustard
14. Spoon over chicken

I didn't get a great picture of the chicken (It actually didn't really look like much) but...you can see it in the upper right hand corner.  I served it with glazed carrots, my simple risotto & nonna's seasoned bread)