Creamy Dijon Chicken

Ingredients

2 large boneless skinless chicken breasts cut in half lengthwise to make 4 thinner chicken cutlets

Kosher salt and fresh ground black pepper to taste

1 tablespoon olive oil

2 tablespoons butter, unsalted

1 medium onion sliced thin

2 cloves garlic minced

1 cup low sodium chicken broth

2 tablespoon Dijon mustard

½ cup heavy cream

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary chopped

Directions

Pat the chicken dry with paper towels. Season with a generous amount of kosher salt and fresh ground black pepper. Melt the butter and heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides until the chicken is cooked through, about 3 minutes per side. Plate and cover to keep warm.

Heat a little more oil in the skillet if needed, and cook the onion until soft and lightly browned. Reduce the heat to low and add the garlic to the skillet with the onions cooking for 1 minute while stirring constantly.

Add the chicken broth to the skillet with the onions and garlic. Stir and scrap the bottom of the skillet to loosen the brown bits. Simmer for 3-4 minutes. Whisk in the Dijon mustard and cream. Simmer for 2-3 minutes.  Add the fresh thyme, and fresh rosemary. Simmer for 2-3 minutes. Return the cooked chicken back to the sauce and simmer until warm.

Ladle the sauce over the chicken and serve over egg noodles or mashed potatoes.