Instructions
- Season chicken with chicken seasoning, salt, and pepper on both sides.
- Melt butter and olive oil in a large skillet over medium heat. Sauté chicken on both sides until golden brown. Remove and set aside.
- In the same skillet, add butter and minced garlic; cook until fragrant and butter is melted.
- Whisk in flour and cook for 1 minute. Gradually pour in chicken stock while whisking, then add white wine.
- Stir in Dijon mustard, salt, and pepper, then whisk in cream. Simmer until sauce thickens to a gravy consistency.
- Return chicken to the skillet, spoon sauce over, and simmer 10–15 minutes until fully cooked.
- Serve chicken with sauce over mashed potatoes and garnish with fresh parsley.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 2–4
- Difficulty: Easy
Variations & Substitutions
- Use boneless, skinless chicken thighs for a juicier option.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Add a teaspoon of fresh thyme or rosemary for extra flavor.
Serving Suggestions
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