Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tsp (5g) salt
  • ½ tsp (2g) freshly cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (30g) Dijon mustard
  • ½ cup (120ml) heavy cream
  • ¼ cup (60ml) dry white wine or chicken broth
  • 2 cloves (6g) garlic, minced
  • 1 small shallot (15g), finely diced
  • 1 tsp (2g) fresh thyme leaves
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Slice the thicker end of each chicken breast horizontally to create two thinner cutlets. Place them between sheets of plastic wrap and use a meat mallet to pound them to a uniform ½-inch thickness. Season both sides generously with salt and pepper.
  2. Heat olive oil and 2 tbsp of butter in a skillet over medium-high heat until the butter foams and begins to brown. Add chicken breasts and sear without moving them for 4–5 minutes until a golden-brown crust forms. Flip and cook for another 4–5 minutes. Remove chicken to a plate and let it rest.
  3. Lower the heat to medium. In the same pan, sauté the diced shallots and minced garlic for 1–2 minutes until fragrant.
  4. Pour in the white wine or broth, scraping the bottom of the pan with a whisk to release the fond. Stir in the Dijon mustard and thyme, simmering for 2 minutes until the liquid reduces by half.
  5. Stir in the heavy cream and remaining 1 tbsp of butter, simmering until the sauce thickens. Return the chicken breasts to the pan and spoon the sauce over them to heat through.