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Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breasts, sliced into thin cutlets
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Cooking Oil
- 2 Tablespoon Butter (preferably unsalted)
- 2 cloves Garlic, chopped
- 1/4 teaspoon Dried Thyme
- 1/4 cup White Wine (or chicken stock)
- 1/2 cup Chicken Stock, low-sodium
- 2 teaspoon Stone Ground Mustard
- 2 teaspoon Dijon Mustard
- 3/4 cup Crème Fraîche
- 2 teaspoon Lemon Juice
- 1 Tablespoon Fresh Chopped Parsley (curly or flat-leaf)
Instructions
- Slice chicken breasts into thin cutlets for even cooking.
- Season the cutlets with salt and pepper on both sides.
- Heat oil in a skillet and sear chicken until golden brown.
- Remove chicken and sauté garlic and thyme in butter.
- Deglaze the pan with white wine, scraping the bottom for flavor.
- Add chicken stock and simmer, reducing the liquid by half.
- Whisk in mustards, crème fraîche, and lemon juice.
- Return chicken to the skillet, coating with the sauce, and sprinkle with parsley.
Notes
Slice chicken to an even thickness for tenderness.
Take your time in reducing the sauce for richer flavor.
Taste as you go to adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: French
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 100