-
1
Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
-
2
One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
-
3
In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
-
4
Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center.
-
5
Transfer to a warmed plate and keep warm.
-
6
Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes.
-
7
Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes.
-
8
Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through.
-
9
Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts.
-
10
Sprinkle with chopped parsley and serve at once.
