Ingredients
- 1 1/2 pounds boneless, skinless chicken thigh fillets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- 1/3 cup diced shallots
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup dry white wine
- 1 1/4 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/3 cup heavy cream
- Fresh thyme leaves for garnish, optional
- Fresh parsley chopped for garnish, optional
Instructions
- Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4 minutes per side or until it is golden brown and reaches an internal temperature of 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the diced shallots and remaining olive oil to the skillet, and cook for 1 minute. Sprinkle flour, mixing to coat shallots, and cook for 1-2 minutes.
- Add garlic and onion powder, then pour in white wine to deglaze the pan. Stir and scrape up brown bits, letting the wine simmer for about 1 minute.
- Stir in the chicken broth, Dijon mustard, and whole-grain mustard. Simmer, then add heavy cream and return chicken to the skillet. Cook for 5 minutes until the sauce has thickened and the chicken is cooked through. Adjust seasoning as needed and add more cream if you prefer a creamier or thinner sauce.
- Plate the chicken and spoon the creamy mustard sauce over the top. Garnish with fresh thyme or parsley if desired, and serve immediately.
