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Prep time: 10 min

Cook time: 12 min



4 Boneless, Skinless Chicken Breasts

2 teaspoons  Mama Jen's Salt Free Spice Blend

1 tablespoon Olive Oil
2 tablespoons Shallots, finely minced
1 tablespoon Dijon mustard
2 tablespoons Earth Balance Margarine
2 teaspoons Red Wine Vinegar
Sugar , a pinch
1 tsp. Fresh Thyme, minced
2-3 ounces Brandy
3/4 cup Heavy Cream or Half & Half
1-2 teaspoon Mama Jen's Salt Free Spice Blend


Coat each side of chicken with 2 teaspoons of Mama Jen's Salt Free Spice Blend.  In a heavy skillet, heat 1 tbsp of oil and sauté chicken on each side for 4-5 minutes depending on thickness.  Remove chicken from skillet and place on plate. Add 1 tablespoon of minced shallot, 2 ounces of brandy, 3/4 cup heavy cream, 1 tablespoon of Dijon mustard and 2 teaspoons of red wine vinegar to skillet. Cook on medium low heat for 3 minutes.  Add 1 tsp of fresh thyme.  Saute shallots in Earth Balance Margarine and deglaze with brandy.  Add cream, mustard, vinegar, thyme and a pinch of sugar to balance. 
Serve hot.

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