Ingredients

The following ingredients have 4 Servings
  • 1 lb Boneless, Skinless Chicken Breasts, sliced into thin cutlets
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Cooking Oil
  • 2 Tbsp Butter ((preferably unsalted, but if you use salted, reduce the salt amount above by half))
  • 2 cloves Garlic, chopped
  • 1/4 tsp Dried Thyme
  • 1/4 cup White Wine ((use a dry white wine; sub chicken stock))
  • 1/2 cup Chicken Stock, low-sodium
  • 2 tsp Stone Ground Mustard ((see note))
  • 2 tsp Dijon Mustard
  • 3/4 cup Creme Fraiche ((see note))
  • 2 tsp Lemon Juice
  • 1 Tbsp Fresh Chopped Parsley ((curly or flat-leaf))

Instruction

  • Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
  • Season the chicken with salt and pepper.
  • Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
  • Transfer chicken to the hot pan (if it won't all fit in a single layer, cook the chicken in batches, adding some more oil between batches).
  • Cook chicken on both sides until deep golden brown and cooked through, 5 to 7 minutes total. Set chicken aside. Return pan to heat.
  • Add butter, garlic, and dried thyme to the heated pan and saute until garlic is fragrant, about 1 minute.
  • Add wine to pan, scraping up any browned bits on the bottom of the pan. Simmer for 1 minute.
  • Add stock and bring to a simmer. Simmer until liquid reduces by about half, 3 to 4 minutes.
  • Whisk in mustard, creme fraiche, lemon juice, and a pinch of additional salt. If you’d like a thicker sauce, continue cooking it down, stirring constantly, until it reaches your desired thickness (this should just take an additional minute or two).
  • Return chicken to the skillet and spoon sauce over top.
  • Remove pan from heat and sprinkle with parsley. Top with some fresh cracked black pepper.
  • Serve over spaghetti, rice, or roasted potatoes.