Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (approximately 5-6 oz each)
  • salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic (minced)
  • ⅓ cup dry white wine
  • ⅓ cup heavy cream
  • ¼ cup chicken broth
  • 1 teaspoon soy sauce
  • 2 tablespoons Dijon mustard
  • ⅛ teaspoon dried thyme (or 1 sprig fresh thyme)

Instruction

  • Pound chicken to 1-inch thick and season with salt and pepper.
  • Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
  • Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
  • Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
  • Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
  • Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.