BISTRO CHICKEN

This is an easy weeknight meal to prepare.  Add a green vegetable or salad and "Voilà"... you have dinner.

2 boneless chicken breasts

½ cup all-purpose flour

2 T avocado oil

1 shallot, cut in half and thinly sliced

2 cloves garlic, pressed

1 t Herbes de Provence

1 t fresh thyme leaves

1 cup chicken broth

2 T Dijon mustard

½ cup red wine, such as Merlot

2 T balsamic vinegar

2 T unsalted butter

Sea salt and freshly ground black pepper

Season flour with salt and pepper.

Dredge chicken in flour, shaking off the excess.

Heat the oil in a skillet fitted with a top.

Brown the chicken on each side for about 5 to 6 minutes.

Remove chicken to a plate and set aside.

Add shallots to skillet and sauté 2 minutes.

Add garlic and sauté another minute.

Stir in the herbs, chicken broth, Dijon mustard, wine, and balsamic vinegar.

Return chicken breasts to skillet.

Cover and slowly simmer about 15 minutes.

Transfer chicken to a warm platter.

Bring liquid in skillet to a low boil until sauce is thickened, about 5 to 6 minutes.

Whisk in butter and season to taste with salt and pepper.

Pour over chicken and serve with wide egg noodles.