3 tablespoons olive oil

1 ½ to 1 ¾ pounds boneless skinless chicken breasts pounded to an even thickness (4 average to good-sized breasts)

1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning

1 teaspoon kosher salt or to taste

1 teaspoon freshly ground black pepper or to taste

½ cup white wine* or chicken broth or as necessary

¼ to ⅓ cup Dijon mustard use more if you want extra sauce

3 tablespoons unsalted butter

3 to 4 tablespoons lemon juice

1 to 2 tablespoons honey optional and to taste

lemon slices optional for garnishing

2 teaspoons fresh parsley optional for garnishing

To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.

Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it’s searing.

Remove chicken with a slotted spatula and place it on a plate to rest.

Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

Add the Dijon mustard, butter, lemon juice, and allow the butter to melt, about 1 minute; stir continuously until melted and the sauce has combined.

Turn the heat off, taste the sauce, and if you want it a bit sweeter, optionally add honey, to taste, and stir to combine.

Add the chicken back into the skillet, flip it around in the lemon butter sauce, and spoon the sauce over the chicken.

Optionally garnish with lemon slices, parsley, and serve immediately.

Notes

Wine: I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you’re left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.

Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.

*found this recipe on https://www.averiecooks.com/