Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound chicken breasts
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- Salt and pepper
- Flour, for dredging
- 2 tablespoons unsalted butter
- 3 tablespoons Dijon mustard
- 1/2 cup chicken bone broth
- 1 cup heavy cream
- Fresh herbs, for garnish
Instructions
- Pat the chicken breasts dry with a paper towel and season with the dried dill, dried thyme, salt and pepper.
- In a large skillet, heat the extra-virgin olive oil over medium high heat. As the skillet heats up, dredge the chicken breasts in the flour, shaking off any access.
- Add the chicken slices to the skillet and cook until golden brown, about 5 minutes per side. The chicken will not be cooked through, but remove it from the skillet and set aside. Reduce the heat to medium-low and wait 1-2 minutes for the temperature of the pan to lower slightly.
- Add the unsalted butter, chicken bone broth, and Dijon mustard to the pan, stirring to combine. Deglaze the pan and continue to stir for 1-2 minutes.
- Add the heavy cream, stirring until the sauce is smooth and creamy. Return the chicken slices to the skillet and coat them evenly with the sauce. Cover and let simmer until the chicken reaches 165 F and the chicken is cooked through.
- Garnish with fresh herbs and serve immediately.
Notes
If your chicken breasts are too thick, slice them in half horizontally to create thin cutlets. This ensures more even cooking and also reduces the cooking time, resulting in tender, juicy chicken.
- Prep Time: 10 mins.
- Cook Time: 25 mins.
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American