Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • Salt and pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) dry white wine (optional)
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (1 g) dried thyme
  • 1 teaspoon (1 g) dried oregano
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until shimmering.
  3. Add the chicken breasts and sauté for 6-8 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan.
  6. Add chicken broth, heavy cream, Dijon mustard, thyme, and oregano. Whisk to combine, and bring to a simmer.
  7. Simmer for about 5-7 minutes until the sauce thickens slightly, stirring occasionally.
  8. Return the sautéed chicken to the skillet and coat in the creamy sauce. Heat for an additional 2-3 minutes.
  9. Garnish with chopped parsley and serve hot.