2 large boneless skinless chicken breasts
1 T butter
1 T coconut oil
1 shallot, peeled and sliced thin
1 whole garlic clove-crushed
1 C heavy cream
1 T Dijon type mustard
A couple of grindings of fresh nutmeg
Salt and pepper to taste
Cut each chicken breast in half horizontally so that you have fur thinner chicken breasts season with salt and pepper and set aside. Melt the butter and coconut oil in a large skillet until the butter is bubbly. Place the breast in the hot pan and cook until golden brown on each side, about 4 minutes a side. Remove from the pan to make the sauce.
Add the shallots to the pan and sauté briefly until softened. Add the garlic and the cream and bring the cream to a boil, reduce to a simmer and simmer until the cream has thickened, about 2 minutes. Whisk in the mustard and season the sauce with salt, pepper, and nutmeg. Slide the chicken back into the sauce and turn off the flame under the pan. Let the chicken sit in the sauce about 3-5 minutes before serving.
Serves 4
