Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add the chicken and cook until golden brown on each side and cooked through, about 6-7 minutes per side.
Remove chicken and set aside.
In the same skillet, add the shallot and garlic, sauté until softened.
Deglaze the pan with chicken broth and let reduce by half.
Lower the heat, add the heavy cream, and whisk in the Dijon mustard.
Simmer until the sauce thickens slightly, then stir in lemon juice and parsley.
Return the chicken to the skillet and coat with the sauce. Cook for another 2-3 minutes to heat through.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings
