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, cut in half, lengthwise

½ cup all-purpose flour

½ t sea salt 

½ t freshly ground black pepper

2 T avocado oil or olive oil

1 shallot, or ½ small onion, cut in half and thinly sliced

1 clove garlic, pressed, or minced

1 t Herbes de Provence

1 t fresh thyme leaves or ½ t freeze-dried thyme

1 cup chicken broth

1 T Dijon mustard

½ cup red wine, such as Merlot

1 T balsamic vinegar

1 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 platter 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 clean warm platter.

Bring liquid in skillet to a low boil until sauce is thickened, about 4 to 5 minutes.

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

Spoon chicken over egg noodles, mashed potatoes, or orzo.

Pour sauce over and serve.

Serves 2 to 4