Chicken in a French Pan Sauce and Polenta Fry Fail

What a great weekend!  On Friday afternoon my 6 year old and I drove to Minnesota.  We went to see my best friend Beth and her family.  We got to go out to my favorite pizza restaurant for dinner, and see some other great friends from when we lived there.  Saturday was the start of my girls family weekend!  It was so nice to spend time with my cousins and my aunts.  There was lots of laughs, lots of good food, and lots of shopping!  This afternoon was back to reality.  Time to drive back to Iowa, and arrive in our empty house.  My husband moved to Colorado on Saturday, so this is our new normal.  It will definitely take some getting used to. Thank goodness for Skype! 

This chicken has a fancy name, but it is super easy to make.  I saw this in Cooking Light about a year ago, and I have made it many times since.  My son will even eat this!  He calls it the chicken with the really good sauce.  I couldn't get this chicken to look pretty, but trust me you need to try it.  This is one of those posts where you aren't proud of the pictures, but the food is just so good you have to post anyway! 

I recently saw Polenta Fries on another blog, I can't remember where though!  Her fries looked great.  Mine on the other hand were a mess!  I believe the recipe is good one though, you can get it here.  The herbs were too much for our taste.  The fries didn't hold their shape, as you can see in the picture.  I will try these again without the herbs, and maybe cut them skinnier so they cook better.  I love the idea of them, I want them to work 

Chicken in a Classic French Pan Sauce
Adapted from Cooking Light
Printable Recipe

1 Tbls Olive Oil
4 small boneless skinless chicken breasts
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup white wine
2 tsp Dijon mustard
1/4 cup heavy whipped cream
1/2 tsp flour

Preheat Oven to 350. 

Heat an oven proof skillet over medium high heat.  Add oil to the pan.  Sprinkle both sides of chicken with salt and pepper.  Place the chicken in the pan.  Cook for about 4 minutes until browned.  Turn chicken over, and put the pan in the oven.  Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken). Remove chicken from pan, cover with foil and let stand while you make the sauce. 

Return the skillet to medium high heat.  Add wine and bring to a boil.  Cook for 1 minute or until it is reduced to about 2 Tbls.  Scrape the brown bits into the wine.  Stir in mustard.  Stir together heavy cream and flour until smooth.  Add to pan, and bring to a boil.  Cook until slightly thick, stirring constantly with a whisk.  Pour sauce over chicken to serve.  Enjoy!