4 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create eight chicken breast fillets
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
1/4 cup white vinegar
1/4 cup water
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
4 tablespoons unsalted butter, divided
1. Combine the olive oil, mustard, parsley, vinegar, water and 1/4 teaspoon salt in a small bowl. Set aside.
2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Lightly coat the chicken with flour.
3. Heat 2 tablespoons butter over medium high heat in 12-inch skillet.
4. Cook chicken in two batches, 3 to 4 minutes on each side. Add 2 tablespoons butter to skillet between batches. Chicken will be golden brown in color and should reach an internal temperature of 165°F. Remove chicken from skillet and set aside.
5. In the same skillet, add the olive oil-mustard mixture. Cook for 1 minute, stirring until thick.
6. Pour olive oil-mustard glaze over chicken.
Yield: 8 servings.