Creamy Mustard Chicken
Adapted From Eating Well
4 thin-sliced chicken breasts or cutlets (about 1 pound)
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour (use corn starch to make it gluten-free)
3 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped (I used a regular onion)
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish
Sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Remove from the heat; stir in mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
