Poulet à la Crème Simplified

Ingredients

• 2 pieces (about 12 oz total) boneless skinless chicken breasts
• 3/4 cup heavy cream
• 2 tbsp Dijon mustard
• 1/3 cup dry white wine or chicken broth
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small, minced shallot
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme or parsley(optional)

Instructions

1. 1

   Pat chicken dry, season both sides with salt and pepper.

2. 2

   Heat olive oil and butter in a skillet over medium-high heat; sear chicken 5-6 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.

3. 3

   Reduce heat to medium; add shallot and garlic and cook 2 minutes until fragrant.

4. 4

   Pour in wine or broth, scraping up browned bits; simmer 2 minutes to reduce by half.

5. 5

   Stir in Dijon mustard and heavy cream; simmer 3-4 minutes until sauce thickens slightly.

6. 6

   Return chicken to the pan, spoon sauce over, and warm 1 minute. Garnish with herbs and serve.