Ingredients:

  • 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil or unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup (240 ml) dry white wine
  • 1 cup (240 ml) chicken broth
  • 1 lemon, zested and juiced
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon (optional)
  • 1 teaspoon Dijon mustard (optional)
  • Fresh thyme sprigs (optional)
  • Lemon slices
  • Additional chopped herbs (parsley or tarragon)

Instructions:

  1. Season chicken with salt and pepper. Lightly dredge each piece in flour, shaking off excess.
  2. Heat oil and butter in a skillet over medium heat. Sear chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
  3. In the same skillet, add garlic and shallots. Cook until fragrant and translucent, about 1-2 minutes.
  4. Pour in white wine, scraping up browned bits. Let it simmer until reduced by half.
  5. Stir in chicken broth, lemon zest, lemon juice, and thyme if using. Bring to a gentle simmer.
  6. Return chicken to the pan. Cover partially and simmer for about 15 minutes until cooked through (internal temp 165°F/74°C).
  7. Remove chicken and keep warm. Whisk in butter and Dijon mustard if using to thicken the sauce. Adjust seasonings.
  8. Serve chicken topped with sauce, garnished with fresh herbs and lemon slices.