30 grams butter
4 chicken breast fillets
2 tablespoons olive oil
4 green shallots — chopped
1 clove garlic — crushed
1 tablespoon seeded mustard
1/4 cup sun-dried tomatoes — drained and chopped
Heat butter in pan, add chicken, cook on both sides until lightly browned, remove chicken from pan. Heat oil in pan, add shallots, garlic, mustard and tomatoes, cook, stirring, until shallots are soft. Return chicken to pan, cook, covered, about 10 minutes, or until chiken is tender.