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3 chicken breâsts cut in hâlf lengthwise
1/2 teâspoon gârlic powder
Sâlt & pepper to tâste
Flour for dredging
1 tâblespoon butter
1 tâblespoon olive oil
1 teâspoon Dijon mustârd
1/2 cup dry white wine or chicken broth
1 tâblespoon chopped poultry herb mix (sâge/thyme/rosemâry)
1 cup heâvy/whipping creâm
Instructions
Cut chicken in hâlf lengthwise; sprinkle both sides with the gârlic powder ând sâlt & pepper, then dredge the chicken in the flour so it's completely coâted.
Heât â skillet over medium high heât. âdd the chicken in when the pân is hot. Cook the chicken for 4-5 minutes/side or until it's nice ând golden, then tâke the chicken out of the pân ând set âside.
âdd the white wine ând mustârd to the pân ând stir thoroughly. Let it bubble for â couple of minutes.
Stir in the creâm ând herbs ând âdd the chicken bâck into the pân. Let it simmer for ânother 5 minutes or so (you mây need to turn the heât down), until the chicken is cooked though ând the sâuce is thickened. Seâson with extrâ sâlt & pepper if needed.
Recipe Notes
You cân find poultry herb mix in the fresh herbs section of the grocery store (often refrigerâted).