Sauteed Chicken with Mustard and Dill

There's just something I love about mustard and chicken together. It is so yummy to me. When I saw this recipe, I knew I just had to try it. And I wasn't disappointed. The sauce was plate-licking good!

1/4 c. flour

4 boneless skinles chicken breasts

salt and pepper

2 Tbs. oil

1 shallot, minced

3/4 c. chicken broth

1/2 c. dry white wine, or apple juice

3 Tbs. unsalted butter

2 Tbs. chopped fresh dill

1 Tbs. whole grain mustard

Pat chicken dry with paper towel, and dredge in flour (I used kamut). Fry in 1 Tbs. oil over medium-high heat, until golden brown (about 5 min. each side). Transfer to plate and cover with foil to keep warm. Set aside. Add remaining 1 Tbs. oil to pan. Fry shallot (I used a yellow onion, diced fine) unti softened. Stir in broth and wine. Simmer until slightly thickened . Remove from heat and whisk in butter, dill, and mustard (I used dijon). Season and spoon over chicken. I served this with sauteed spinach. Yum!