French Mustard Chicken Breasts

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic powder(5g)
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  1 teaspoon salt
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  1/4 teaspoon cracked pepper
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  Flour, All-Purpose, White(60g)
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  Butter(15g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(30g)
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  Shallot
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  Garlic(240g)
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  Wine, White, Dry(240g)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Low Sodium Chicken Broth(180g)
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  Tarragon, Fresh(5g)
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  Thyme, Dried(5g)
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  Rosemary, Fresh(3g)
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  Cream, Heavy Whipping(120g)
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste)

Instructions

1. 1Pat the chicken breasts dry with paper towels. Season both sides generously with garlic powder, salt, and pepper. Dredge each breast in the flour, coating evenly and shaking off excess. Set aside on a clean plate.
2. 2Heat the salted butter and olive oil together in a large skillet over medium-high heat until the butter foams and just begins to brown, about 1–2 minutes.
3. 3Place the chicken breasts in the hot pan and cook 3–4 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F when measured at the thickest point. Transfer to a plate.
4. 4Add the unsalted butter to the same pan over medium heat. Mince the shallot and fresh garlic, then add the shallot to the pan and cook 3–4 minutes over medium heat until softened and translucent. Add the minced garlic and cook 1 minute until fragrant.
5. 5Pour the white wine into the pan and simmer 3–4 minutes over medium-high heat, scraping up the browned bits from the bottom with a wooden spoon, until the liquid reduces by half.
6. 6Stir the Dijon mustard into the pan juices, then add the chicken broth, dried thyme, and fresh rosemary and tarragon. Bring to a boil over medium-high heat, then reduce to medium and stir in the heavy cream. Simmer 2–3 minutes until the sauce begins to thicken slightly.
7. 7Return the chicken breasts to the pan and simmer gently 4–5 minutes over medium heat until heated through and the sauce coats the back of a spoon. Taste and adjust salt and pepper as needed.
8. 8Divide the chicken breasts and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.