Dijon Chicken Breasts

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

Ingredients

4 boneless skinless chicken breasts

salt and black pepper (to taste)

1 tablespoon olive oil

2 tablespoons butter

3/4 garlic powder

⅓ cup dry white wine

⅓ cup heavy whipping cream (or evaporated milk)

¼ cup chicken broth

1 teaspoon soy sauce

1 tablespoons Dijon mustard

⅛ teaspoon dried thyme leaves (or 1 sprig fresh thyme)

Directions

Pound chicken to 1-inch thick and season with salt and pepper.

Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.

Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.

Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.

Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.

Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

Nutrition

• Calories: 287 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 108 mg
• Sodium: 776 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 26 g