– Ingredients:
1 oz butter
2 tbsp olive oil
6 small skinless, boneless chicken breasts (150g each)
1 banana shallot, finely sliced
2 garlic cloves, crushed
300 ml (10 fl oz) chicken broth
2 tbsp Dijon mustard
300 ml (10 fl oz) double cream
Salt, to taste
Freshly ground black pepper, to taste
Fresh chives, for garnish
– Instructions:
1⃣ In a medium heat frying pan, melt the butter combined with olive oil until it’s sizzling hot.
2⃣ Season the chicken breasts with salt and fresh pepper, then add them to the pan. Sear for about 3-4 minutes on one side before flipping to achieve a luscious golden-brown hue. Once cooked, take the chicken out and put it aside.
3⃣ Toss the finely sliced shallots into the same pan, sautéing for a minute until they start to soften up. Follow with the crushed garlic and continue to cook for another minute until they release their fragrant aroma.
4⃣ Cover the pan with a lid, lowering the heat. Let the shallots and garlic simmer gently for about 5-10 minutes, stirring occasionally to avoid sticking until they’re perfectly soft and golden.
5⃣ Pour the chicken broth into the pan and raise the heat to bring it to a boil. Cook for roughly 5 minutes, letting the liquid reduce by two-thirds to intensify the flavors.
6⃣ Introduce the Dijon mustard and double cream into the pan, stirring well to create a beautiful blend. Allow the sauce to simmer for about 3-4 minutes until it thickens to a creamy consistency.
7⃣ Place the seared chicken breasts back into the pan, ensuring they are thoroughly coated with the rich sauce. Cover the pan and let it simmer on low heat for 15 minutes or until the chicken is tender and fully cooked. 
Preparation time: 10 Minutes – Cooking Time: 40 Minutes – Servings: 4 – Calories: Approximately 450 kcal per serving
