Ingredients
- 2 boneless skinless chicken breastshalved horizontally to make 4 fillets
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 4 tablespoon sflourfor dredging
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoon sbutter
- 1 brown shallotschopped
- 4 clove sgarlicminced
- 1 cup dry white wineor chicken broth
- 1-2 tablespoon sDijon mustard
- 3/4 cup chicken broth
- 1 teaspoon fresh chopped tarragon leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary leavesfresh chopped
- 1/2 cup heavy cream(thickened cream)
- 1 pinch saltto taste
- 1 pinch cracked pepperto taste
Instructions
- 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.
Tips
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