Chicken Dijon

A dear neighbor friend of mine in Minnesota made this dish for our family many years ago. I still remember enjoying it and the company of friends!
This recipe can be cut in half for a smaller serving.

ingredients

4 chicken breasts (or use chicken tenderloins)
salt and pepper
2 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
⅔ cup dry white wine (or equal parts white wine vinegar + water or broth)
⅔ cup light or heavy cream
½ cup chicken broth
4 tablespoons Dijon mustard
2 sprigs fresh thyme or ¼ teaspoon dried thyme (optional)
parsley for garnish (optional)

make it!

Rinse, pat dry, and pound chicken breasts to be 1 inch in thickness. I place the chicken in a plastic storage bag and pound with a rolling pin. Alternatively, I like to use chicken tenderloins. Season with salt and pepper, if desired.
In a large skillet or electric fry pan, heat olive oil using medium heat. Add chicken and cook on each side for 7-8 minutes until no longer pink (165° F).
Remove the chicken from the pan.
Add the butter and garlic to the pan and cook for less than a minute.
Stir in the white wine and scrape up browned bits. Simmer until reduced by half.
Add remaining ingredients and whisk while it simmers for 3-4 minutes.
Return the chicken to the pan and cook ~5 minutes until the chicken is warm.
Serve with noodles or rice.