Chicken Breasts Diable

Such a simple dish with so many layers of flavor. Fancy enough for company and simple enough to prepare for your family on a weeknight. What more could you ask for?

4 chicken breasts, pounded lightly, at room temperature

1 tablespoon unsalted butter
1  tablespoon olive oil
Salt and pepper
1 medium shallot, finely chopped
1 garlic clove, finely minced
1/3 cup dry white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard

1-2 teaspoons Worcestershire sauce

Center a rack in the oven and preheat to 200º. Pat the chicken breasts dry. Put a large skillet over medium-high heat and add butter and olive oil. When the butter is melted, add chicken to the pan. Cook until well browned, about 4 minutes each side. Add a small amount of oil to the pan if it dries out. Cut a breast to make sure it's fully cooked, transfer to a baking dish or rimmed plate, season with salt and pepper, cover with a foil tent, and keep it warm in the oven while you prepare the sauce.

Lower the heat to medium, toss the shallot and garlic into the pan and season lightly with salt and pepper.

Cook, stirring, until just softened, about 2 minutes. Pour in the wine and stir it around to pick up the yummy bits off the bottom of the pan. Bring it to a boil and let it simmer for a few seconds.

Pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and Worcestershire sauce. Taste and add more pepper, mustard, or Worcestershire sauce, depending on taste.

Remove chicken from oven. Pour any juices on the plate into the sauce and stir again. Serve the chicken with the sauce and enjoy!

From Around My French Table.