Ingredients

The following ingredients have 4 Servings
  • 4 (4 ounces each) chicken breast, boneless and skinless
  • salt and pepper to taste
  • 1 tablespoons canola oil
  • 1 tablespoon butter
  • 1/2 small onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup Dijon Mustard
  • 1/2 teaspoon Italian seasoning

Instruction

  • Place chicken breasts between two sheets of film and pound with a meat mallet to an even thickness. Season with salt and pepper to taste.
  • In a pan over medium heat, heat oil. Add chicken and cook for about 3 to 5 minutes on each side or until browned but not fully cooked. Remove from pan and keep warm.
  • Add butter to the pan. When it begins to melt, add onions and garlic cook until softened. 
  • Add white wine and broth. Bring to a simmer, scraping sides and bottom of the pan. 
  • Add heavy cream, mustard, and dried Italian seasoning. Stir until combined.
  • Lower heat. Add mustard mixture and bring to a simmer. 
  • Add chicken in a single layer. Cover and continue to simmer until a thermometer inserted in the thickest part of the chicken reads 165 F and sauce is thickened.
  • Season with salt and pepper to taste. Serve hot.