One of my favorite classic bistro dishes is steak Diane, a quickly cooked, thin cut steak that finds itself bathing in a mustard and Cognac cream sauce. This version is made with chicken and is just as delicious. Serve the chicken with crusty bread or mashed potatoes to soak up the sauce.

• 2 tablespoons unsalted butter
• Four 8-ounce skinless, boneless chicken breasts, slightly pounded
• Chef Jamie's Original Seasoning Blend (available at Bristol Farms Stores)
• or Salt and freshly ground pepper
• 2 shallots, minced
• 1/2 cup Cognac or Brandy
• 1/2 cup dry white wine
• 3 tablespoons Dijon mustard
• 1 cup low-salt chicken broth
• 1/2 cup heavy cream
• 3 tablespoons chives, chopped

Melt the butter in a large sauté pan over medium-high heat. Season the chicken breasts with salt and pepper. Add the breasts to the pan and brown them on one side, about 4 minutes. Turn them over and cook them until golden and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover with foil to keep warm.

Add the shallots to the same pan and sauté until tender, about 3 minutes. Lower the heat, move the pan away from the flame, and carefully pour in the Cognac or Brandy. Return the pan to the stove and let the Cognac evaporate over low heat.

Add the wine to the pan, raise the heat to high, and bring the mixture to a boil. Whisk in the mustard and the broth and cook for 3 minutes more.

Stir in the cream and bring the sauce to a simmer. Return the chicken breasts to the pan and simmer gently until the sauce thickens slightly, about 3 to 4 minutes.

Serve the chicken with the sauce and garnish with freshly chopped chives.

Serves 4

Chef's Tip: For a spicier sauce, add 1 teaspoon Dry English Mustard to the sauce, along with the Dijon.