Ingredients
Method
- Season and dredge chicken in flour.
- Sear in oil and butter until golden and cooked through. Remove and set aside.
- Melt butter in same pan, sauté garlic briefly.
- Add stock and reduce by half.
- Stir in cream and mustard; simmer until thickened.
- Add parmesan and season.
- Return chicken and heat through.
- Garnish and serve.
Notes
- Slice chicken evenly for consistent cooking.
- Avoid high heat to prevent scorching the garlic.
- Add a splash of cream if reheating leftovers.
