Chicken with Dijon Cream Sauce

​2 tablespoons olive oil
2 tablespoons butter
3 boneless, skinless chicken breasts
salt and pepper
½ cup white wine
2 tablespoons Dijon mustard
½ cup heavy cream
minced parsley for garnish
 
1.  In a large skillet, heat oil and butter over medium-high.  Slice chicken horizontally into 6 cutlets.  Pat chicken dry and sprinkle with salt and pepper. Brown 3 cutlets for 2-3 minutes on each side; remove to a plate and repeat with remaining cutlets. 


2.  Deglaze skillet with white wine, whisking to incorporate browned bits.  Bring to a simmer and reduce heat slightly; stir occasionally until wine is reduced by half in volume.  Whisk in mustard and cream until smooth and bubbly.  Return chicken to pan and turn to coat; heat through.  Season with additional salt and pepper if needed and sprinkle with parsley before serving. 
 
Added April 2018