1 ½ pounds boneless, skinless chicken breasts, or two whole chicken breasts

1 ½ teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper

⅓ cup all-purpose flour

3 tablespoons butter, divided

2 tablespoons canola oil

1 shallot, thinly sliced or finely chopped (about 6 tablespoons)

1 cup white wine

1 cup chicken stock

2 tablespoons Dijon mustard

½ cup heavy cream

2 tablespoons finely chopped chives

Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with 1 teaspoon of kosher salt and the freshly ground black pepper then dredge each breast in the flour, shaking off any excess.

Heat 2 tablespoons butter with the canola oil in a large skillet (do not use non-stick) over medium-high heat. Add the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil.

Return the skillet to medium heat. Add the shallot and cook, stirring for 1 minute. Add the wine and cook for 1 minute, while scraping the pan. Then add the chicken stock and bring to a boil until the liquid reduces by half, about 2 minutes. Whisk in the cream and cook for 1 minute. Remove from heat and which in the remaining tablespoon of butter and the Dijon mustard. Stir in the remaining ½ teaspoon of salt and add the chicken breasts back to the skillet, spooning the sauce overtop. Top with chives before serving.