½ cup heavy cream
1 teaspoon fresh thyme (or ½ teaspoon dried)
Fresh parsley for garnish
Lemon slices for serving
Instructions:
1. Season and sear chicken: Season chicken breasts with salt and pepper. Heat butter and olive
oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden
brown. Remove and set aside.
2. Sauté aromatics: In the same skillet, add diced onion and cook until softened (about 3 minutes).
Add minced garlic and cook for 1 minute.
3. Deglaze the pan: Pour in white wine, scraping up any browned bits from the bottom of the pan.
Let simmer for 2 minutes.
4. Build the sauce: Stir in chicken broth and Dijon mustard, mixing well. Return chicken to the
skillet.
5. Simmer: Reduce heat to medium and simmer for 8-10 minutes until chicken is cooked through
(internal temperature 165°F).
6. Add cream: Remove from heat and stir in heavy cream and fresh thyme. Return to heat and
simmer gently for 2-3 minutes (do not boil).
7. Serve: Plate chicken and spoon sauce over top. Garnish with fresh parsley and serve with lemon
slices
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