Creamy French Mustard Chicken

Serves 4

FOR THE CHICKEN:

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

FOR THE MUSTARD SAUCE:

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

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.

For a milder mustard taste, use only 1 tablespoon of Dijon.