Ingredients

The following ingredients have 4 Servings
  • 2 boneless and skinless chicken breasts, (halved horizontally to make 4 fillets)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 4 tablespoons flour, (for dredging)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 brown shallot, (chopped)
  • 4 cloves garlic, (minced)
  • 1 cup dry white wine, (or chicken broth)
  • 1-2 tablespoons Dijon mustard*
  • 3/4 cup chicken broth
  • 1 teaspoon fresh chopped tarragon leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh chopped rosemary leaves
  • 1/2 cup heavy cream, ((thickened cream))
  • Salt and cracked black pepper, (to taste)

Instruction

  • Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
  • Heat the butter and olive oil in a large pan or skillet over medium-high heat.
  • When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
  • Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
  • Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
  • Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
  • Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired.
  • Serve chicken with sauce.