cha cha cha's chicken paillards with dijon mustard sauce

1 cup heavy cream
1 1/2 tsp worcestershire sauce
1 1/2 tbsp dijon mustard
1 1/2 tbsp basil
fresh, minced
1 pinch salt
1 pinch black pepper
4 pieces chicken breasts
about 4 ounces each, boneless and skinless
1 1/2 tbsp olive oil
to brush on the chicken
We often order this dish whenever we go to Cha Cha Cha's. After we eat up all the chicken, we eat up all of the sauce by dipping our bread in it. Adapted from their cookbook Cook, Eat, Cha Cha Cha: Festive New World Recipes.
Start with the preparation of the dijon mustard sauce. Combine the cream, worcestershire, dijon, basil, salt, and pepper in a small saucepan. Warm over medium heat. Simmer for 15-20 minutes; stir occasionally.
Off heat, whisk the sauce for 1-2 minutes until it thickens. Adjust seasonings to taste if needed then reserve.
Preheat the cast iron skillet over medium-high heat.
Cut each chicken breast into 3-4 strips. Pound each piece into 1/4-inch thick then brush with olive oil. (If not cooking immediately, store the chicken in the fridge at this point. Pull the chicken out of the fridge about 30 minutes prior to cooking so that it comes up to room temp.)
Cook the chicken for 2-3 minutes on each side.
Transfer the warm dijon mustard sauce onto each plate, then arrange the cooked chicken on top of the sauce. Enjoy immediately.
This recipe serves 4, but we are usually cooking for 2, so the last time we cooked Cha Cha Cha's chicken paillard, we stored leftovers separately in the fridge - the browned chicken went into a tupperware container and we kept the sauce inside the saucepan. The next day, we threw the chicken into the sauce and warmed it all up on the stovetop. We then warmed soft bread in the oven and made sandwiches with lettuce, tomato, red onions, and the chicken. It made for an easy and delicious lunch!