2 boneless, skinless chicken breasts, cubed
1-2 medium eggplants, sliced
1 small onion, sliced
1 cup heavy whipping cream
1/2 cup dry white wine
1/4 cup all-purpose flour, for dredging
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 clove garlic, minced
Kosher salt and fresh ground pepper, to taste
Season chicken with salt and pepper and then coat the chicken in flour, shaking off the excess.
In a large pan, heat the olive oil over medium-high heat. Once hot, add the chicken and saute until chicken is golden brown, 4-5 minutes.
Add the onion and eggplant and cook, stirring occasionally, until onions are beginning to soften and turn translucent, 4-5 more minutes. Add garlic and rosemary and cook 1 more minute.
Add wine, garlic, cream, and Dijon mustard, and stir until combined. Reduce heat to medium-low and let cook until chicken has cooked through and sauce has thickened, about 10 more minutes. Season to taste as needed. Enjoy!