Description
Unlock the secret to restaurant-quality crispy chicken enveloped in a luscious, savory creamy sauce with this easy recipe. Perfect for an elevated weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs), pounded to 1/2-inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1/2 cup heavy cream
- 2 tbsp fresh parsley or chives, chopped
- 1 tsp fresh lemon juice (optional, for brightness)
Instructions
- Prep the Chicken: Pound chicken to 1/2-inch thickness, pat dry, and season generously with salt and pepper.
- Dredge the Chicken: In a shallow dish, combine flour with a pinch more salt and pepper. Dredge each chicken piece, shaking off excess.
- Pan-Fry the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 4-6 minutes per side until golden, crispy, and cooked through (165°F/74°C). Transfer to a plate and tent with foil.
- Start the Sauce Base: Reduce heat to medium. Add butter to the same pan. Sauté shallots and garlic for 1-2 minutes until fragrant, scraping up browned bits.
- Build the Creamy Sauce: Add white wine (if using) and deglaze. Stir in chicken broth and Dijon mustard. Bring to a simmer, then stir in heavy cream. Simmer 3-5 minutes until slightly thickened. Season to taste.
- Finish and Combine: Return chicken to the pan, spooning sauce over it. Stir in fresh herbs and an optional squeeze of lemon juice. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins