Sauteed Chicken With White Wine Mustard Sauce

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 4 boneless skinless chicken breasts
• 1/4 cup Dijon mustard
• 1 cup pinot grigio wine (white wine)
• 1/4 cup flour
• 2 teaspoons salt
• 1 teaspoon pepper

1. Season the chicken breasts with salt and pepper.
2. Dredge the chicken breasts in flour.
3. Heat the oil in a pan over medium-high heat until the oil smokes lightly.
4. Place the chicken breasts into the pan and top each with a pat of butter.
5. Cook the chicken breasts, turning once. When chicken is cooked, set aside and keep warm.
6. Pour out any excess oil in the pan, leaving the crispy bits. Return the pan to the stove top.
7. Pour the white wine into the pan and deglaze it, scraping all the crispy bits off the bottom of the pan.
8. Reduce wine by 1/2 to 3/4.
9. Add the Dijon mustard (I like Grey Poupon Country Dijon) and whisk until incorporated.
10. Serve sauce over chicken.

extra virgin olive oil, unsalted butter, chicken breasts, mustard, grigio wine, flour, salt, pepper

Taken from www.food.com/recipe/sauteed-chicken-with-white-wine-mustard-sauce-169255 (may not work)