Ingredients
- 4 (1 pound) boneless skinless chicken thighs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter divided
- 1/3 cup shallots, diced
- 1/2 cup white wine (or low-sodium chicken broth)
- 200 ml low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy whipping cream
- Salt and pepper
- 1 tablespoon chopped parsley
How to Make
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Step 1: Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
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Step 2: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
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Step 3: Add in the remaining butter and shallots. Saute until the shallots soften.
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Step 4: Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
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Step 5: Add in the chicken broth, mustard, heavy cream, salt and pepper.
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Step 6: Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!
We hope you enjoy this recipe!
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