Dijon Chicken
This Dijon chicken, made with tender pan-seared chicken breasts, shallots, garlic, spinach, and a silky mustard sauce, is perfect for busy weeknights.
Servings: 4
Ingredients
- 2 chicken breasts
- 1/4 cup flour
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil divided
- 2 tbsp butter
- 1 shallot minced
- 2 cloves garlic minced
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1/3 cup half & half
- 2 tbsp dijon mustard
- 2 dashes Worcestershire sauce
Instructions
- Butterfly chicken breasts into two thinner pieces and pound out with a meat mallet into an even thickness. Combine flour with salt, pepper and finely chopped thyme. Lightly dredge each piece of chicken in the flour mixture, shaking off any excess.
- Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Melt remaining oil and butter in the pan, add the shallot to the skillet and cook for 2–3 minutes until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Deglaze the pan with white wine and scrape up any brown bits stuck to the pan. Add the chicken stock, half and half, Dijon mustard, and Worcestershire sauce. Simmer gently until the sauce thickens slightly, about 2-3 minutes.
- Add the spinach and stir until wilted. Return the chicken to the skillet, spooning the sauce over the top. Warm everything through for 1-2 minutes. Serve over mashed potatoes or rice and your favorite veggie side.