Chicken Dijonnaise

4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)

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1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/2 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika

2 tablespoons butter
1 tablespoon olive oil

2 tablespoons chopped green onion (garnish)
1/3 cup whipping cream
3 tablespoons dry white wine or chicken broth
3 tablespoons Dijon-style mustard

Fresh thyme (optional garnish)

Boneless chicken breasts coated in seasoned flour are pan-fried in butter & olive oil until cooked through. The flour forms a crunchy, golden-brown coating on the outside that is positively delicious.

The chicken is removed and a sauce is made with the buttery drippings left in the bottom of the pan. Just deglaze with the wine, scraping up any brown bits on the bottom of the pan. Add cream and Dijon, whisk together. Taste and re-season as needed. Use this to dress the finished chicken, and garnish with a sprinkle of fresh cracked black pepper and scallions, young thyme sprigs if available.

Inspiration from cinnamonspiceandeverythingnice