Braised Chicken in Dijon Cream Sauce
| Yield: | 2 Servings |
| Categories: | Poultry |
| 2 | Boned and skinned chicken Breast halves | |
| 3 | tb | Olive oil |
| 1 | md | Onion; chopped -or- |
| 4 | Shallots; chopped | |
| 2 | Cloves garlic; chopped | |
| 1/2 | c | Dry white wine |
| 14 1/2 | oz | Chicken stock |
| Salt and pepper; to taste | ||
| 3 | tb | Dijon mustard |
| 8 | oz | Heavy cream |
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