30-Minute Chicken Dijonnaise

📝 Ingredients

• 4 skinless, boneless chicken breast halves (about 1 1/4 to 1 1/2 lb. total)
• ¼ cup all-purpose flour
• ¼ tsp. ground black pepper
• 2 Tbsp. butter
• 2 Tbsp. chopped green onion (1 medium)
• ⅓ cup heavy cream
• 3 Tbsp. dry white wine or chicken broth
• 3 Tbsp. Dijon-style mustard
• Fresh thyme (optional)

👨‍🍳 Instructions

1. Pound Chicken
2. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
3. Cook Chicken In Skillet
4. In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.
5. Make Dijonnaise Sauce
6. For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.