Ingredients

• 1 tbsp oil
• 4 chicken cutlets
• 1/2 cup all-purpose flour for dredging
• 2 tbsp butter
• 1 shallot, sliced
• 1/3 cup white wine
• 1 tbsp flour
• 1/4 cup chicken broth
• 1/4 cup cream
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. While the oil is heating, lightly coat the chicken with the flour. Arrange the cutlets in the skillet and cook until they are golden and release easily from the pan, about 3 to 4 minutes. Flip the chicken and continue to cook the remaining side until it is golden and reaches an internal temperature of 165ºF, about 2 to 3 minutes. Season the cutlets with salt and pepper to taste and remove them from the pan. Set them aside.
Reduce the heat to medium-low and add the butter and shallots. Cook, stirring, until the shallots have softened, about 1 to 2 minutes. Deglaze the pan with the wine, scraping the bottom of the pan to release any brown bits. Continue to cook until the wine has reduced by half, about 1 to 2 minutes. Stir in the flour and add the chicken broth, cream, and Dijon mustard. Stir in the parsley and season it with salt and pepper to taste. Return the chicken to the skillet.
Serve immediately or store in the refrigerator for up to 3 days.