When I found this recipe online, I knew I would need to alter it to be more in line with my family’s taste buds. I reduced the amount of mustard to mellow it out and removed some ingredients altogether. Now it’s one of our favorite dishes, especially in the cooler months.

Prep time 15 minutes / Cook time 20 minutes

  • 6 thin sliced chicken breasts
  • 1 t. Salt
  • 1 t. Pepper
  • 1 t. Garlic powder
  • 1 t. Onion powder
  • 1/2 c. All-purpose flour
  • 3 T. Butter, divided
  • 1 shallot chopped fine
  • 4 cloves of garlic minced
  • 3/4 c. Heavy cream
  • 1 T. Dijon mustard
  • 2 t. Parsley

Place flour, salt pepper, garlic powder and onion powder in shallow dish and gently toss to combine. Dredge each chicken breast in flour, shaking off excess.

Heat 2 T. Butter in nonstick skillet (12 inch) over medium heat. Add chicken and cook until lightly browned, about 5 – 6 minutes per side. Transfer chicken to plate.

Add shallots and garlic and 1 T. Butter. Cook until softened, about 3 minutes. Stir in cream and return chicken to skillet.

Reduce heat to low and cook until chicken is heated through, 5 – 7 minutes. Transfer chicken to serving platter. Whisk mustard and parsley into cream sauce. Spoon over chicken and serve.