2 tbsp olive oil
2 tbsp butter
3 whole garlic cloves, minced
1 cup white wine
1 tbsp dijon mustard
1 tbsp grainy mustard
¼ cup heavy cream
¼ cup chicken broth
Salt and pepper, to taste
Cut the chicken breasts in half lengthwise. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
Reduce heat to medium. Add the garlic to the pan and saute it for a minute, stirring frequently to prevent burning. Add wine and allow to cook until it’s reduced by half. Add both mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce is too thick.
Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes before serving.
