This was an incredibly simple and tasty recipe we found in this week’s New York Times.


For two people you’ll need – 3 shallots, 3-4 chicken breasts, butter, olive oil, dijon mustard, fresh rosemary or tarragon sprigs, 8-10 cherry tomatoes, a little flour, salt and pepper.

Season the chicken breasts with Salt and Pepper and then sprinkle flour on both sides; just to cover.

Peel and chop the shallots, lengthwise, into halves or quarters – depending on their size.

Place about 1Tbs of each butter and olive oil into a skillet and heat to melting. When the butter starts to foam, place the chicken in the skillet and lightly brown – about 3-4 mins on each side.

Remove the chicken and set aside.

In the same skillet (still with the chicken juices in it), cook the shallots until brown and caramelized – about 4-5 mins.

Deglaze the pan with 3/4 cup of white wine, then add 2 tsp of dijon mustard and a few sprigs of fresh rosemary or tarragon. Mix thoroughly and then add the chicken back to the pan and cover. Cook, still covered, for another 5-10 mins until chicken is cooked through. Uncover the pan, add the cherry tomatoes (chopped in half) and continue to cook until the sauce has thickened and reduced by half, about 3-5 mins max.

Serve with some form of roasted vegetable – potatoes, parsnips, brussels sprouts, etc – and enjoy.


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