Ingredients

1 tablespoon oil

1 tablespoon butter

4 (6 ounce) boneless and skinless chicken breasts, pounded thin

salt and pepper to taste

2 shallots, finely diced

2 cloves garlic, chopped

1/4 cup dry white wine (or broth)

3/4 cup chicken broth

1/2 cup heavy/whipping cream

1 lemon, zest and juice (or 1/4 cup lemon juice)

1 teaspoon dijon mustard

1/2 cup parmigiano reggiano (parmesan), grated

salt and pepper to taste

2 tablespoons dill, chopped (optional)

Directions

Step 1: Heat the oil and melt the butter in a pan over medium-high heat, season the chicken with salt and pepper, place in the pan and cook until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.

Step 2: Add the shallots and garlic and cook for a minute.

Step 3: Add the wine and deglaze the pan before adding the broth, cream, lemon zest and juice mustard and chicken and simmering to reduce until the sauce has thickened a bit, about 3-5 minutes.

Step 4: Mix in the parmesan, let it melt, season with salt and pepper to taste and mix in the dill before removing from heat.