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1 1/2 pounds chicken breast of mostly even size, about 4 average sized pieces
3 tablespoons olive oil
3/4 cup white wine or chicken stock
1 tablespoon all-purpose flour
1/4 cup dijon mustard
3 tablespoons unsalted butter
3 tablespoons lemon juice
1 lemon sliced, optional for garnish
2 teaspoons roughly chopped fresh parsley
Pasta or rice, to serve on the side
Kosher salt and freshly cracked black pepper, to taste
Preparation
Season both sides of the chicken breasts with salt and pepper, set aside.
In a large skillet, heat up olive oil and add in the chicken.
Sear the chicken on one side, about 5 minutes. Don’t move the chicken breasts around. Flip the chicken to the other side and cook for an additional 4 to 5 minutes (if your pieces are thicker it may take more time.
Remove the chicken from the pan and set aside.
Whisk in flour, mustard, butter, and lemon juice. Once the sauce starts to thicken Deglaze the pan with the wine or stock, scraping the sides and bottom of the pan to remove any golden brown bits of food.
Once the liquids come together to form a sauce, slice up the chicken and add it back into the pan (if it’s not a hundred percent cooked all of the way through it’s okay, it’ll cook completely in the skillet). If you’re using the lemons, add in the sliced lemons now.
Simmer for 3 to 4 minutes to cook the chicken completely, soften the sliced lemons, and thicken the sauce. Season with salt and pepper and serve over pasta or rice, enjoy!
