Ingredients
- 3 - 4 boneless chicken breasts
- sea or kosher salt and fresh black pepper
- ½ cup all-purpose flour or cornstarch
- 3 tablespoons butter
- 2 tablespoons chopped green onions divided
- ⅓ cup heavy whipping cream
- ¼ cup white wine or low-sodium chicken broth
- ¼ cup Dijon mustard
Instructions
- Place chicken breasts between two pieces of plastic on a cutting board and pound out to an even thickness ¾ - 1-inch thick.
- Season them well with salt and pepper.
- Place the flour or cornstarch in a wide shallow bowl. Dredge the chicken breasts coating them lightly on each side.
- Heat a large frying pan over medium heat and melt the butter.
- Add the chicken and cook about 7 - 8 minutes. Turn them over and cook another 5 - 7 minutes or so - until internal temperature on a meat thermometer (into the center of the breast) registers 165 - 174 degrees F.
- Remove the chicken breasts to a platter and cover with foil.
- Add 1 + ½ tablespoons green onions to the skillet and cook for 1 minute.
- Add the heavy whipping cream and whisk the wine and mustard into it.
- Bring to a simmer while whisking and cook 2 - 3 minutes.
- Ladle over the chicken and garnish with the remaining green onions to serve.
Nutrition
Serving: 1grams