4 boneless, skinless chicken breasts
1/4 tsp sea salt
fresh cracked black pepper
2 Tbsp olive oil, divided
1 shallot finely chopped
2 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
1 Tbsp Dijon mustard
2 Tbsp butter
zest of 1 lemon
1 Tbsp fresh lemon juice
1 ½ tsp fresh thyme (or 3/4 tsp dried thyme)
2 Tbsp capers (optional)
Cut chicken breasts in half horizontally, or pound each chicken breast to a thickness of about ½ inch. Sprinkle chicken on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat 1 Tbsp of the oil in a large heavy skillet over medium-high heat. Add the chicken and cook, turning once, until the chicken is well browned and internal temperature reaches 170 degrees F, about 5 minutes on each side. Transfer chicken to serving platter and cover to keep warm.
Add the remaining 1 Tbsp oil to skillet. Add the shallots and the garlic and stir cook until garlic is fragrant, about 30 seconds (take care not to burn).
Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by half (about 5 minutes). Stir in the mustard and the butter. Keep stirring until the butter is melted and incorporated.
Remove the skillet from the heat. Add salt and pepper to taste. Stir in the lemon zest and juice, the thyme and the capers. Serve the chicken drizzled with the sauce (makes a generous 2/3 cup sauce)