1-Step 1: Season and Sauté the Chicken First, rub the chicken fillets with a mix of garlic salt, 1 teaspoon Herbes de Provence or Italian seasoning, 2 tablespoons all-purpose flour, 1 teaspoon granulated sugar, and freshly ground black pepper to taste. Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a skillet over medium heat. Sauté the chicken on one side until it’s golden, then briefly on the other side until tender, and remove from the pan. This step takes about 5-7 minutes and sets the base for the dish.

2-Step 2: Make the Mustard Cream Sauce Now, in the same skillet, sauté 2 finely chopped shallots and 2 cloves minced garlic until fragrant. Add 1/2 cup dry white wine and scrape the pan to release those tasty browned bits. Pour in 1/2 cup chicken broth and 1 to 2 bay leaves, then let it simmer for a few minutes to blend the flavors. In a separate bowl, mix 3/4 cup heavy cream, 2 tablespoons grainy Dijon mustard, and 1 teaspoon cornstarch, then stir this into the sauce and simmer until it thickens nicely.

3-Step 3: Combine and Finish Return the chicken to the pan and let it rest in the covered sauce for about 5 minutes. This allows the flavors to meld together, making the chicken even more juicy. For variations, add fresh herbs like dill or thyme for garnish at the end. Explore similar stuffed chicken recipes for more ideas on enhancing your meals.