Ingredients
2chicken breasts,boneless, skinless, halved horizontally to make 4 fillets
1tspgarlic powder
1tspsalt
¼tspcracked black pepper
4tbspflour,for dredging
1tbspbutter
1tbspolive oil
2tbspbutter
1brown shallot,chopped
4garlic cloves,minced
1cupdry white wine,or chicken broth
2tbspdijon mustard
¾cupchicken broth
1tspfresh tarragon leaves,chopped
1tspdried thyme
½tspfresh rosemary leaves,chopped
½cupheavy cream,(thickened cream)
salt and cracked black pepper,to taste
Preparation
Season the 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 the chicken breasts for about 3 to 4 minutes each side, depending on the thickness of the chicken, until golden on each side and just cooked through. Transfer to a warm plate.
Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots for about 4 minutes, then add the garlic and cook for about 1 minute until fragrant.
Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of a wooden spoon. Simmer for about 4 minutes until reduced to half.
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 for about 3 minutes until sauce starts to thicken.
Add the chicken back into the pan. Simmer gently for about 5 minutes until chicken is heated through and sauce has thickened. Taste test and adjust salt and pepper, if desired.
Serve chicken with sauce, and enjoy!
