Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) smoked paprika
  • ½ teaspoon (2 g) ground chipotle pepper
  • Salt and pepper, to taste
  • 1 tablespoon (15 g) unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (15 g) Dijon mustard
  • ¼ cup (20 g) fresh parsley, chopped, for garnish

Instructions:

  1. Season chicken with smoked paprika, chipotle, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear chicken for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
  4. In the same skillet, reduce heat to medium.
  5. Melt butter and sauté chopped onion until translucent (about 3 minutes).
  6. Add minced garlic and sauté for an additional 1 minute until fragrant.
  7. Stir in chicken broth and scrape the bottom of the skillet to deglaze.
  8. Bring to a gentle simmer, then stir in heavy cream and Dijon mustard.
  9. Allow the sauce to simmer until slightly thickened (about 5-8 minutes).
  10. Slice the cooked chicken and return it to the skillet.
  11. Simmer gently in the sauce for 2-3 minutes to warm through.
  12. Garnish with fresh parsley before serving.