Creamy Dijon Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp. extra-virgin olive oil, divided

4 (6- to 8-oz.) boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 garlic cloves, minced

1/4 c. dry white wine

1/2 c. heavy cream

2 tbsp. Dijon mustard

1 lemon, juiced

2 tbsp. finely chopped fresh parsley

Directions

In a large skillet over medium-high heat, heat 1 Tbsp. oil. Season both sides of chicken with salt and pepper. Cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 4 to 5 minutes per side. Transfer to a plate.

In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour in wine and bring to simmer, then add cream, mustard, and lemon juice. Simmer, stirring occasionally, until sauce slightly thickens, 2 to 3 minutes; season with salt and pepper. Return chicken to sauce to warm through.

Divide chicken among plates. Spoon extra sauce over. Top with parsley.

Nutrition

• Calories: 427
• Total Fat: 23 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 178 mg
• Sodium: 657 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 46 g