Dijon Mustard Chicken

🥘 Ingredients

• Dijon mustard
  2 tbsp
• all-purpose flour
  30 g
• boneless skinless chicken breast
  2
• dry white wine
  120 ml
• fresh parsley
  1 tbsp
• ground black pepper
  1/4 tsp
• heavy cream
  120 ml
• kosher salt
  1/2 tsp
• low-sodium chicken broth
  240 ml
• pepper
• salt
• shallot
  1
• unsalted butter
  4 tbsp

1. 1

   Slice each boneless skinless chicken breast lengthwise to make 4 thin pieces.

   boneless skinless chicken breast: 2
2. 2

   In a shallow bowl, whisk together all-purpose flour , kosher salt , and ground black pepper . Dredge the chicken on both sides in the flour mix.

   all-purpose flour: 30 g, kosher salt: 1/2 tsp, ground black pepper: 1/4 tsp
3. 3

   Melt unsalted butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden, then remove to a plate.

   unsalted butter: 2 tbsp
4. 4

   Add the remaining unsalted butter and shallot (finely diced) to the skillet. Cook until softened.

   unsalted butter: 2 tbsp, shallot: 1
5. 5

   Pour in dry white wine and scrape up any browned bits. Cook until the wine is mostly reduced.

   dry white wine: 120 ml
6. 6

   Stir in low-sodium chicken broth , Dijon mustard , and heavy cream (room temperature). Season to taste with extra salt and pepper .

   low-sodium chicken broth: 240 ml, Dijon mustard: 2 tbsp, heavy cream: 120 ml, salt, pepper
7. 7

   Simmer for 2-3 minutes until the sauce starts to thicken, then return the chicken to the pan.
8. 8

   Cook until the chicken is warmed through and reaches 74C internally.
9. 9

   Finish with fresh parsley (chopped) and serve.

   fresh parsley: 1 tbsp