INGREDIENTS
- 3 chicken breásts cut in hálf lengthwise
- 1/2 teáspoon gárlic powder
- Sált & pepper to táste
- Flour for dredging
- 1 táblespoon butter
- 1 táblespoon olive oil
- 1 teáspoon Dijon mustárd
- 1/2 cup dry white wine or chicken broth
- 1 táblespoon chopped poultry herb mix (ságe/thyme/rosemáry)
- 1 cup heávy/whipping creám
INSTRUCTIONS
- Cut chicken in hálf lengthwise; sprinkle both sides with the gárlic powder ánd sált & pepper, then dredge the chicken in the flour so it's completely coáted.
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