INGREDIENTS
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 freshly chopped tarragon leaves
1 teaspoon dried thyme
1/2 teaspoon freshly chopped rosemary leaves
1/2 cup heavy cream, (thickened cream)
Salt and cracked black pepper, to 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 the bottom of the 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 the sauce has thickened about 5 minutes. Taste test and adjust salt and pepper, if desired.
Serve chicken with sauce.