Tonight's dinner recipe is a simplified version of a much fancier dish using pork tenderloin medallions, which recipe I will share with you at a later time. But tonight we are using chicken breasts to make this a quick but tasty dinner:

You will need the following ingredients for 4 servings:

• 4 pieces of boneless, skinless chicken breast halves cut into strips
• Couple of tablespoons of Olive Oil
• 2 tablespoons of Dijon mustard
• 1 1/2 cups of whipping cream
• About 1/2 a cup of white wine
• Salt and pepper to taste
• Parsley or marjoram, or any of your favorite greens to garnish

After cleaning the chicken, cut it into bite size strips, place meat into a non-stick pan with olive oil and start browning it all over on medium-high heat, stirring it occasionally. When your chicken reaches an even color, add the mustard and brown it a little longer, about 5 minutes. Now it is time for opening a nice bottle of dry white wine. Pour a little into a lovely wine glass and taste it…hmm! Now pour half a cup over your chicken, bring it to a quick boil and turn the heat down to low, cover the pan and simmer until wine evaporates and chicken is tender, about 15-20 minutes. If necessary, you can always top off your wine glass and the pan as well with some more wine. Season with pepper and go easy on the salt due to the salt content of the Dijon mustard.

When wine has evaporated, add the cream and bring it to a quick boil, turn the heat down to low for a few minutes for the sauce to thicken a bit. When ready, sprinkle it with some chopped fresh parsley. No time to chop? Go ahead and use dried greens of your choice.

I usually serve this dish with mashed potatoes or rice with peas and of course nice crusty fresh bread, perfect to soak up the lovely sauce. Bon Appetit! #momskitchen