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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Season the Chicken
Take the chicken breasts out of the packaging, pat them dry with a paper towel, and evenly sprinkle salt and black pepper on both sides.
- 2
- 3
Sear the Chicken
Place the seasoned chicken breasts in the hot skillet and ensure they are spaced apart; let them sear without moving them to form a good crust.
- 4
Remove the Chicken
Once the chicken is browned on both sides, remove it from the skillet and keep warm on a plate.
Cooking
- 5
- 6
Add Mustard and Wine
Add the Dijon mustard to the sautéed aromatics, whisking them together, and then gradually add the white wine, scraping up the browned bits from the bottom of the skillet.
- 7
Combine Other Ingredients
Pour in the chicken stock and add thyme leaves, stirring to combine before placing the chicken back into the skillet.
- 8
Simmer the Chicken
Cover the skillet and lower the heat, allowing the mixture to simmer gently for 15 minutes or until the chicken is cooked through.
- 9
Finish the Sauce
After the chicken is done, stir in the cream to the skillet, allowing it to heat through while stirring occasionally.
Serving
- 10
Plate and Serve
Carefully place each chicken breast on a serving plate and generously spoon the creamy sauce over the top.
- 11
Garnish
Sprinkle 2 tablespoons of chopped fresh parsley on top and serve with a lemon wedge on the side.