Ingredients:
4 (6- to 8-ounce) boneless, skinless chicken breasts
2 teaspoonssalt
1 tablespoonblack pepper
2 tablespoonsunsalted butter
1 tablespoonolive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/2 cupdry vermouth
1 cupheavy cream
1 teaspoonDijon mustard
1/4 cupchives, minced
Lemon wedges, for serving
Egg noodles, for serving
Directions:
Pat the chicken breasts dry. Season liberally on both sides with salt and pepper and set aside.
Place a large stainless steel or cast-iron skillet over medium-high heat. Add the butter and olive oil. Swirl around the pan until the butter is melted and hot. Add the chicken breasts and sear until lightly browned, about 4 minutes. Flip to cook the other side, about 4 minutes longer. (Note: If the chicken breasts are too large to fit in the pan, do this step two at a time. You want to leave enough room so the chicken browns nicely!)
Transfer the seared chicken breasts to a plate (they won’t be fully cooked yet). Immediately add the shallot and garlic and cook, stirring constantly to avoid burning the garlic, for about 1 minute. Add the vermouth to deglaze the pan. Using the back of a wooden spoon, scrape up any brown bits off the bottom of the pan. Once the vermouth has come to a bubble, add the heavy cream. Stir to combine and then nestle the chicken breasts back into the pan along with any juices that may have gathered on the plate while resting. Bring the mixture to a simmer and then turn the heat to medium low. Let the chicken cook in the slowly simmering cream sauce, occasionally scraping the sauce down the sides using a spatula or wooden spoon, and flipping every few minutes to ensure the chicken cooks evenly. Cook until an instant read thermometer registers at 165°F in the thickest part of the breast, about 17 to 20 minutes.
When the chicken is cooked, remove from the pan and turn the heat to medium-high. Whisk the Dijon mustard into the sauce and cook for two minutes to thicken. It should look like a thick gravy.
To serve, place the chicken into a shallow serving dish over top cooked egg noodles. Pour the sauce over top and garnish with chives. Serve with lemon wedges.