french chicken with dijon cream sauce

• Prep time: 15 minutes
• Cook time: 20 minutes
• Servings: 4

• 2 large boneless, skinless chicken breasts (sliced horizontally to create 4 thin cutlets)
• ¼ cup all-purpose flour (for dredging)
• ½ tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter

• 2 medium shallots, finely minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream (or crème fraîche for a tangier, classic French finish)
• 2 tbsp Dijon mustard (smooth)
• 1 tbsp grainy French mustard (for texture and depth)
• Fresh flat-leaf parsley, finely chopped (for garnish)

1. Pound and Cut: Slice the chicken breasts in half horizontally to make 4 thin, even cutlets. Pat them completely dry with paper towels.
2. Season and Coat: Season both sides of the chicken cutlets with the salt and pepper. Place the flour on a shallow plate and dredge each piece of chicken, shaking off any excess.
3. Sear: Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets. Cook for about 3–4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer the chicken to a plate, tent loosely with foil to keep warm, and set aside.

1. Sauté Aromatics: Lower the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Stir in the minced shallots and cook for 2 minutes until soft and translucent. Add the garlic and thyme, cooking for another 30–60 seconds until fragrant (be careful not to let the garlic burn).
2. Deglaze: Pour in the dry white wine, using a wooden spoon to vigorously scrape up all the delicious browned bits (the fond) stuck to the bottom of the pan. Let the wine simmer and reduce by half, which should take about 3 minutes.
3. Simmer with Broth: Pour in the chicken broth and let the mixture simmer for another 3 minutes to blend the flavors.
4. Make it Creamy: Turn the heat down to low. Whisk in the heavy cream (or crème fraîche), smooth Dijon mustard, and grainy mustard until completely incorporated and smooth. Let the sauce simmer gently for 2–3 minutes until it thickens slightly and can coat the back of a spoon. Taste and season with additional salt and pepper if needed.

1. Combine: Return the cooked chicken cutlets and any rested juices from the plate back into the skillet. Spoon the rich mustard sauce generously over the chicken.
2. Garnish: Let the chicken warm through in the sauce for 1 minute, then remove from the heat. Garnish with a sprinkle of fresh chopped parsley.

This dish pairs beautifully with:

• Mashed Potatoes: Perfect for soaking up the luxurious mustard cream sauce. You can make preparation incredibly easy by using a pressure cooker to steam your potatoes.
• Crusty French Baguette: Essential for wiping the plate clean!
• A Light Green Salad: A simple peppery arugula salad tossed with lemon juice and olive oil helps cut through the richness of the cream sauce.