Chicken with White Wine and Mustard Sauce

Ingredients (serves 4)

• 20g butter
• 2 eschalots, finely chopped
• 1 tablespoon wholegrain mustard
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 200mls pure cream
• 1 tablespoon olive oil
• 4 chicken breast fillets, trimmed
• Roasted chat potatoes and sauteed spinach, to serve

Method

1. Melt butter in a saucepan over medium heat. Add eschalots. Cook, stirring, for 5 minutes or until softened. Add mustard and wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by two-thirds.
2. Add stock. Simmer for 5 minutes or until reduced by half. Add cream. Simmer for 10 minutes or until slightly thickened.
3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 6 to 7 minutes each side or until browned and cooked through. Thickly slice. Divide chicken, potatoes and spinach between plates. Drizzle sauce over chicken. Serve.

Notes

• 
  Super saver: Use trimmed chicken thigh fillets instead of breast and save around $2.31 in total.