Chicken Breasts With Mustard Sauce

• 4 skinless, boneless chicken breast halves, about 1 1/2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon butter
• 4 tablespoons finely chopped onion
• 1/4 teaspoon dried thyme
• 1 tablespoon red-wine vinegar
• 1/4 cup dry white wine
• 1/2 cup fresh or canned chicken broth
• 2 teaspoons tomato paste
• 1/4 cup heavy cream
• 1 tablespoon Dijon-style mustard
• 2 teaspoons finely chopped parsley, optional

1. Sprinkle the chicken breast halves with salt and pepper.
2. Heat the butter in a heavy skillet and add the breasts.
3. Cook until browned, about 6 minutes.
4. Turn the pieces and cook about 6 minutes longer.
5. Remove the chicken pieces to a warm platter and set aside.
6. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted.
7. Add the vinegar and wine and bring to a boil.
8. Add the chicken broth and bring to a boil.
9. Stir in tomato paste.
10. Cook until reduced by half and add the cream.
11. Bring to a full rolling boil and stir in the mustard.
12. Put sauce through a strainer, pressing to extract as much liquid as possible.
13. There should be about 1/2 cup.
14. Spoon the sauce over the chicken pieces and garnish, if desired, with parsley.
15. Serve immediately.

skinless, salt, freshly ground pepper, butter, onion, thyme, redwine vinegar, white wine, chicken broth, tomato paste, heavy cream, mustard, parsley

Taken from cooking.nytimes.com/recipes/2843 (may not work)