Sautéed Chicken Cutlets with Honey Mustard Pan Sauce

INGREDIENTS

1 tbsp

extra virgin olive oil

chicken breasts, halved lengthwise and pounded to approximately 1/4 inch in thickness

Kosher salt and fresh ground black pepper

1/3 cup

minced shallot

1 cup

dry white wine

1/2 cup

low sodium chicken broth

1 tbsp

honey

2 tsp

dijon mustard

2 tsp

whole grain mustard

2 tsp

cold butter, cut into small pieces

1 tbsp

minced fresh chives

Kosher salt and fresh ground black pepper