Pat the 4 chicken breasts dry with paper towels. If breasts are unevenly thick, place each between plastic wrap and pound gently to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.

Season both sides of each breast evenly with 1.5 tsp kosher salt and 1 tsp black pepper.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter foams and the pan is hot (but not smoking), add the chicken breasts, leaving space between them. Sear without moving 4–5 minutes until deep golden brown on the first side. Flip and sear the second side 4 minutes until cooked through (internal temperature 165°F / 74°C). If breasts are thick, reduce heat to medium and cover for 2–3 minutes after flipping. Transfer chicken to a warm plate and tent loosely with foil to rest.

Pan Sauce

Using the same skillet, reduce heat to medium. Add the remaining 1 tbs unsalted butter. Add the finely minced shallot (1 piece) and cook, stirring, 1–2 minutes until softened and translucent but not browned.

Add the 2 minced garlic cloves and cook 20–30 seconds until fragrant.

Carefully pour in 1 cup dry white wine (or substitute 1 cup low-sodium chicken stock). Using a wooden spoon, scrape up any browned bits (fond) from the bottom of the pan. Increase heat to medium-high and simmer until the wine is reduced by about half, about 3–4 minutes.

Add 1 cup low-sodium chicken stock (if you already used stock instead of wine, add another cup of stock now). Stir in 2 tbs fresh lemon juice and 1 tsp Dijon mustard. Simmer, stirring occasionally, until the sauce reduces and slightly thickens, about 4–5 minutes.

Lower heat to medium-low and stir in 1/2 cup heavy cream. Cook 1–2 minutes to warm through and combine. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Stir in 2 tbs chopped fresh parsley and remove the pan from heat.

Return the rested chicken breasts to the skillet and spoon the sauce over them. Warm for 1–2 minutes to reheat chicken and meld flavors.

Optional Garnish & Serve

Transfer chicken to serving plates. Spoon extra pan sauce over each piece. Garnish with lemon wedges and additional chopped parsley to taste. Serve immediately alongside rice, pasta, or vegetables of your choice.