Ingredients
Scale
- 1 ounce butter
- 2 tablespoons olive oil
- 6 small skinless and boneless chicken breasts (150g each)
- 1 banana shallot, finely sliced
- 2 garlic cloves, crushed
- 300 ml (10 fl oz) white wine
- 2 tablespoons Dijon mustard
- 300 ml (10 fl oz) pouring double cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Few finely snipped chives, for garnish
Instructions
- Heat butter and olive oil in a deep frying pan until melted and combined.
- Season chicken breasts with salt and pepper. Place in the pan and sear each side 3-4 minutes until browned. Remove and set aside.
- Add shallots to the pan and cook for 1 minute, then add garlic. Cover, reduce heat, and cook 5-10 minutes until shallots are soft and lightly browned.
- Pour in white wine and bring to a vigorous boil, stirring for 5 minutes until reduced by two-thirds.
- Add Dijon mustard and cream, stir and cook 3-4 minutes until sauce thickens slightly. Season with salt and pepper.
- Return chicken and any juices to the pan, cover, reduce heat, and simmer for 15 minutes until chicken is fully cooked.
- Serve chicken whole or sliced, spoon sauce over, and garnish with chives.
Notes
- Ensure chicken is fully cooked to 165°F internal temperature.
- Use fresh chives for garnish to enhance flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European