Let the chicken marinate for a good hour.

1/4 cup of red onions (diced)
1/4 cup of celery (diced)
1/4 cup of red pepper (diced)
3 shallots (sliced)
3 garlic cloves
Some olive oil
3-4 tablespoon of chicken stock

Cook the vegetables in olive oil, add the chicken
stock, reduce for a few minutes and reserve.

8 slices of red pepper
2 slices of red onions (thick)
Some olive oil
3-4 tablespoons of chicken stock

Cook the vegetables in olive oil, add the chicken
stock, reduce for a few minutes and reserve.

2 tablespoons of Dijon Mustard
2-3 tablespoons of Marsala (or white wine)
2 cups of chicken broth
3/4 cup of 35% cream
1/4 cup of Dijon Mustard
1-2 sliced shallots
Salt and black pepper
1/4 cup of chicken broth
2 tablespoons of pine nuts

Spread about a tablespoon of Dijon per breast,
and brown them in the pan you used to cook your vegetables.

Put on to an oven plate and cook for 20 min. at 350C

Deglaze your pan with the Marsala, add the chicken stock
and the cooked diced vegetables and reduce for about 15 minutes

Strain your sauce, and put it back in your pan. Add the 35% cream,
the 1/4 cup of Dijon and the sliced shallots. Check the seasoning
and add more salt and black pepper if needed. Simmer a few minutes,
then serve on the chicken. Sprinkle about a tablespoon of pine nut
per plate

Reheat your slices of red pepper and red onions in about a 1/4 cup
of chicken broth just before serving.