Chicken Brandy Dijon

Chicken Brandy Dijon

Ingredients
2 chicken breasts, trimmed and pounded thin
1 tbsp flour
Salt and pepper
Olive oil - just enough to have in the pan to cook the chicken
1 sm shallot, chopped
2 cloves garlic, minced
6 mushrooms; I used baby bellas. White mushrooms would work too.
1/3 c brandy
1/2 c low sodium chicken broth
1 tbsp Dijon mustard

Directions
Heat olive oil in pan over medium high heat
Season chicken with salt and pepper; coat in flour and shake off excess
Add chicken to pan and cook 4 minutes on each side until golden brown. Flip again if the chicken isn't cooked all the way through.
Remove chicken from the pan and keep warm.
Add a touch of olive oil to the pan; add shallots, garlic, and mushrooms. Saute 2-3 minutes.
Deglaze pan with the brandy, scraping up all of the brown bits.
Add chicken broth and bring to a steady simmer. Add mustard. Let simmer for a few minutes. Return chicken to the pan, spoon the sauce over the chicken, and let simmer another few minutes