Creamy Dijon Chicken

Place 4 large boneless, skinless chicken breasts on cutting board. Use sharp knife to trim chicken breasts as needed.

Cover chicken breasts with 1 to 2 sheets parchment paper. Use meat mallet or rolling pin to fastidiously pound chicken breasts flat until all chicken breasts are equal in size and thickness.

Once chicken breasts are equally sized, remove and discard parchment paper. Sprinkle generous amounts of salt and freshly cracked black pepper onto each chicken breast, then flip each chicken breast over and repeat with salt and freshly cracked black pepper on other side. Set chicken aside.

Place large skillet on stovetop over medium heat. When pan is warm, add 2 tablespoons neutral oil. Swirl and tilt pan as needed to coat surface of pan evenly in oil. Continue heating pan until oil is hot and shimmery.

When oil is hot, place 2 seasoned chicken breasts in skillet. Sauté chicken breasts roughly 4 minutes or until chicken is opaque and evenly golden on bottom.

Carefully flip chicken breasts over and proceed sautéeing chicken 3 to five minutes more, or simply until chicken reaches 160° to 162° Fahrenheit in accordance with internal meat thermometer. Once desired temperature range is reached, transfer chicken breasts to large plate and put aside.

Repeat process with remaining 2 seasoned chicken breasts. When remaining chicken breasts reach desired internal temperature range, transfer to plate and put aside to rest.

Return skillet to medium heat. Add 2 tablespoons unsalted butter to skillet and let butter melt completely, swirling and tilting pan occasionally to distribute butter across surface.

Once butter has melted, add 1 cup finely chopped yellow onion and stir to include. Sauté onion roughly 8 to 12 minutes, stirring occasionally, until onions are softened and translucent.

Add 2 cloves garlic to skillet with softened onion and stir to include. Sauté mixture 30 to 60 seconds or until garlic is just fragrant.

Once garlic is fragrant, pour ¼ cup dry white wine into skillet and stir to include, ensuring to scrape up any browned bits of food that will have stuck to surface of pan.

Increase heat under skillet to medium-high. Once liquid begins to boil, immediately reduce heat to medium-low and simmer mixture 2 to three minutes or until liquid has reduced by 50%.

Once liquid has reduced, remove skillet from heat and let cool barely, roughly 60 seconds. While skillet cools, reduce heat on stovetop to low. After skillet has cooled roughly 60 seconds, add 2 teaspoons Dijon mustard and whisk to include.

Once Dijon has been incorporated, slowly pour 1 cup heavy whipping cream (at room temperature) into skillet. Whisk gently to include cream into other ingredients.

Return skillet to stovetop over low heat. Simmer sauce, stirring ceaselessly, 3 to five minutes or until sauce is barely thickened.

Once barely thickened, season sauce with loads of salt and freshly cracked black pepperthen add 2 tablespoons fresh lemon juice and 1 tablespoon chopped fresh tarragon and stir to include.

Taste sauce and adjust Dijon mustard, salt, pepper, lemon juice, and/or tarragon as desired. Be sure to stir in any additions until fully incorporated.

When satisfied with flavor of sauce, return chicken breasts to skillet. Simmer chicken breasts in sauce while spooning sauce from skillet onto tops of chicken, 60 seconds. After 60 seconds, flip chicken breasts over and repeat, spooning sauce over chicken, until chicken breasts are warmed through.

Transfer chicken breasts to serving plates with mashed potatoes if desired. Spoon loads of sauce from skillet over top of every chicken breast, then garnish with chopped fresh parsley and serve immediately.