Recipes..CHICKEN WITH CREAMY PARMESAN MUSTARD SAUCE yummy

INGREDIENTS
2 chicken breasts, butterflied
1 cup chicken broth
4 tablespoons Cr�me Fra�che
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 teaspoons capers
1 small shallot, finely minced
1 small garlic, finely minced
3 tablespoons butter
? cup Parmesan cheese (grated or shredded) + 2 tablespoons*
2 tablespoons flour
2 tablespoons parsley, chopped
salt, pepper
a pinch of turmeric (optional)
INSTRUCTIONS
After you butterfly chicken, you'll have 4 cutlets.
Sprinkle both sides of the cutlets with salt and pepper.
In a small bowl combine flour and 2 tablespoons of Parmesan cheese.
Dredge chicken cutlets in flour and cheese mixture.
Heat 2 tablespoons of butter in a large skillet and over medium heat.
Add chicken and cook for 3-4 minutes on each side until juices run clear.
Transfer chicken on to a plate.
In the same skillet heat the remaining 1 tablespoon of butter. Add shallot and cook for 3 minutes. Add garlic and cook for 1 more minute.
Pour in chicken broth, add Cr�me Fra�che, Dijon mustard, whole grain mustard and capers. Stir well.
Add � teaspoon salt and � teaspoon of pepper. When the sauce starts to boil, add ? cup of Parmesan cheese and stir well.
*Optional: If you want the sauce to have more intense yellow color, add a pinch of turmeric.
Return chicken back into the skillet, cover with a lid and simmer for additional 5 minute.
Sprinkle with parsley and serve immediately!

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