Chicken with Mustard Cream Sauce & Spinach Salad

[Sincerely-Food-Chef]

Ingredients

• 2 (5 oz) pkgs baby spinach
• 1 ½ lb chicken breasts, boneless skinless
• 8 fl oz chicken or vegetable broth
• 2 shallots
• black pepper
• butter, unsalted
• Dijon mustard
• salt
• white wine vinegar

Instructions

1. Heat a skillet over medium-high heat.
2. Slice chicken in half horizontally to form thin fillets. Season with salt and pepper on both sides.
   • 1 ½ lb chicken breasts, boneless skinless
   • ½ tsp salt
   • ¼ tsp black pepper
3. Add butter to skillet and swirl to coat bottom. Add chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
   • 1 tbsp butter, unsalted
4. Peel and mince shallots.
   • 2 shallots
5. Once chicken has been transferred, reduce heat to medium. Add more butter and shallots; cook, stirring frequently, until softened, 2-3 minutes.
   • 1 tbsp butter, unsalted
6. Add broth and vinegar; scrape skillet to loosen any browned bits. Cook, stirring occasionally, until the liquid is reduced by about half, 4-5 minutes.
   • 8 fl oz (1 cup) chicken or vegetable broth
   • 4 tbsp white wine vinegar
7. Add Dijon and butter; stir until well combined and continue cooking for 1-2 minutes. Remove from heat and season with salt and freshly ground pepper.
   • 2 tbsp Dijon mustard
   • 4 tbsp butter, unsalted
   • ¼ tsp salt
   • ¼ tsp black pepper
8. Wash and dry spinach.
   • 2 (5 oz) pkg baby spinach
9. To serve, arrange spinach and chicken on a plate; drizzle with mustard sauce and enjoy!