INGREDIENTS
1
to 1 1/4 pound boneless, skinless chicken breasts
Salt
2 tbsp
olive oil + more for lightly coating chicken
1 tbsp
butter
1 cup
sliced shallots
1/2 cup
dry white wine (can sub chicken stock)
1/2 cup
water
4 tbsp
Dijon mustard, smooth or whole grain or a mixture of both
1 tsp
dried thyme
1/4 cup
heavy cream