Dijon Chicken - Eric Anwiler

6 chicken breasts
2 tbsp EVOO

2 shallots, sliced
4 cloves garlic, minced
1 c white wine
1 qt heavy cream

Salt and pepper
~2 tbsp Dijon mustard (to taste)

Cook chicken breasts in EVOO 8 min/side on med/high. Remove chicken. Add shallots, cook for 3 min, then add garlic. Deglaze pan with wine (1-2 min). Add heavy cream with medium low heat, as such: 8oz, allow to bubble, then 4 oz increments, allowing to bubble, etc until you get to 24-30 oz. Add salt, pepper, and Dijon mustard.

Server over pasta or fingerling potatoes.