Creamy Dijon Chicken
Chicken breasts are cooked in a creamy Dijon mustard sauce topped with fresh herbs in this easy weeknight dinner.
Ingredients
- 2 tbsp.extra-virgin olive oil, divided
- 4boneless, skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 2garlic cloves, minced
- ¼ c.dry white wine
- ½ c.heavy cream
- 2 tbsp.dijon mustard
- 1lemon, juiced
- 2 tbsp.finely chopped fresh parsley
Directions
- 1
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.
- 2
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.
- 3
Divide chicken among plates. Spoon extra sauce over. Top with parsley.