1-First Steps: Prep Work Pat the 2 pounds of skinless boneless chicken breasts dry and season them with 1 ½ teaspoons garlic salt and ½ teaspoon freshly ground black pepper. Mix 1 teaspoon Herbes de Provence or Italian seasoning with 2 teaspoons all-purpose flour and a touch of the sugar for added flavor. Have your 2 tablespoons butter and 1 tablespoon extra virgin olive oil ready nearby.

2-Heat your skillet over medium-high heat. Add the oil and butter to get things going. For a deeper dive into seasoning tricks, explore our advanced tips section.

3-Sealing the Flavor: Sear the chicken in the hot pan for about 3-4 minutes per side until it’s golden brown. Then, set it aside while you build the sauce. In the same pan, add the finely chopped shallot and minced garlic, cooking until they’re soft and fragrant.

4-Pour in the dry white wine and chicken broth, along with the bay leaves, and let it simmer to create a rich base. Stir in the heavy cream, grainy Dijon mustard, and corn starch to thicken everything up nicely.

5-Finishing Touches: Return the chicken to the pan and let it cook in the sauce until it reaches the right temperature. Garnish with fresh herbs like dill or thyme for a fresh pop. Serve it hot with your favorite sides for a complete meal. Learn more about chicken nutrition to round out your knowledge.