- (4) 6-oz boneless, skinless chicken breasts, pounded to an even thickness (I get my chicken from ButcherBox, which I highly recommend)
- salt & pepper
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped, about 1/2 cup
- 2 cloves of garlic, grated or finely chopped
- 3 cups white wine (or substitute chicken stock)
- 1/4 cup dijon mustard
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- chopped chives for garnish, optional
- Preheat a large skillet over medium high heat. Season the chicken with salt and pepper.
- When the skillet is heated, add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165 degrees. Remove the chicken from the skillet and transfer to a plate, tent with aluminum foil to keep warm.
- Cook the onions in the same skillet as you cooked the chicken. There will still be some oil left in the skillet. If necessary, you can add a little more. Season with a pinch of salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds, until you can smell the garlic.
- Add the white wine (or chicken stock) and turn heat to high. Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru. Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives.
Feel free to add more heavy cream if you like it creamier! And my mom loves this sauce sweet, so she adds in some brown sugar too.