Chicken with Mustard Sauce

A great recipe for chicken breasts: it cooks quickly and has a flavorful sauce on the side.  The cream helps mellow the mustard flavor out some and make a beautiful sauce to go over any starch you'd like.

Chicken with Mustard Sauce

Ingredients

• 2 boneless skinless chicken breasts
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 shallot, diced
• 4 cloves garlic, diced
• 2 Tbsp. Wondra or AP flour
• 1/2 cup dry white wine
• 2 Tbsp. Dijon mustard
• 1 Tbsp. whole grain mustard
• 3/4 cup cream, at room temperature
• 3 springs thyme, destemmed
• salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

​Heat a large sauté pan over medium-high heat; add 1/2 the olive oil and 1/2 the butter.  Slice chicken breasts horizontally to make 4 thin chicken cutlets.  Pan-fry cutlets about 3 minutes per side, until golden brown.  Do not crowd pan and cook chicken in 2 batches, if necessary.  Remove to plate and set aside.
Add remaining olive oil and butter and cook shallot until translucent.  Sprinkle  with Wondra or flour and cook for about 1 minutes so flour can brown.  Deglaze with wine and allow to cook until alcohol cooks off.  Add mustrads,  cream and thyme.  Allow sauce to reduce for at least 15 minutes; add chicken to sauce and cook for about 5 more minutes.