Ingredients
| Ingredient | Amount |
|---|---|
| Salt & Pepper | (To Taste) |
| Boneless Skinless Chicken Breasts | 2 (Pounded Flat) |
| Neutral Oil | Tbsp 1-2 |
| Shallots | Tbsp 1 (Finely Chopped) |
| Dry White Wine | C 1/2 |
| Dijon Mustard | tsp 11/2 |
| Unsalted Butter | Tbsp 3 |
| Fresh Parsley | tsp 2 (Lightly chopped) |
Instructions
- Salt & Pepper
- 2 Boneless Skinless Chicken Breasts
- Tbsp 1-2 Neutral Oil
Cook Chicken
Season both sides of the chicken breasts with salt an pepper.
Heat a large skillet to medium-high heat and coat the bottom with oil. Carefully place the seasoned chicken breasts into the pan and cook on each side for 2-3 minutes until well browned.
Using an instant read thermometer, check that the internal temperature is at least 160°. If it is not, lower the heat to medium and continue cooking for a minute or two on each side until the chicken is at temperature.
Remove the cooked chicken from the skillet, tent with foil, and set aside.
- Tbsp 1-2 Neutral Oil
- Tbsp 1 Shallots
Cook Shallots
If there is excess fat in the pan, drain it. Add a bit more oil if necessary and return the skillet to medium-high heat.
Add shallots and sauté until they begin to turn translucent.
- C 1/2 Dry White Wine
Deglaze with Wine
With the skillet still on medium-high heat, deglaze with white wine. Bring the wine to a simmer and cook until the sauce begins to thicken and the wine has reduced by about half (around three minutes).
- tsp 11/2 Dijon Mustard
- Tbsp 3 Unsalted Butter
- tsp 2 Fresh Parsley
Finish the Sauce
Remove the pan from the heat and stir in dijon and parsley. Whisk in butter until melted and emulsified.
Plate and Serve
Pour about about one quarter of the sauce onto each plate. Place chicken on the beds of sauce and cut into strips. Pour remaining sauce over chicken.
This is one of my favorite recipes. It only takes a few minutes and makes for an incredible weeknight meal.