Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 g) unsalted butter
  • 1 medium shallot, finely minced
  • 3/4 cup (180 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 g) Dijon mustard (preferably whole grain)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes per side until golden brown. Cook until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and let rest on a plate.
  3. In the same skillet, add minced shallot and sauté for 2 minutes until softened. Pour in chicken broth, scraping up any browned bits from the skillet; simmer for 3-4 minutes.
  4. Stir in heavy cream, Dijon mustard, and lemon juice. Cook until sauce thickens, about 3-5 minutes.
  5. Return the chicken to the skillet, spoon the sauce over the top, and cook for an additional minute until heated through.
  6. Plate the chicken, drizzle with sauce, and garnish with chopped parsley. Enjoy!