Chicken with Mustard Sauce

Yield: 4 servings

Ingredients:

-4 skinless, boneless chicken

  breast halves

-Salt and black pepper

-3 Tbs. butter

-1 tsp. mustard seeds

-1/3 cup white grape juice

-1/3 cup chicken broth

-1/4 cup heavy cream

-2 Tbs. Dijon mustard

-Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about ½ inch. Season with salt and pepper. In a large frying pan over medium-high heat, melt the butter. Add the chicken and cook, turning once, until opaque throughout, 8-10 minutes total. Transfer to a plate.

-Stir the mustard seeds into the pan drippings and cook over medium-high heat, stirring, for about 15 seconds. Add the juice and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, ½ minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors. Return the chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve drizzled with the sauce.