This recipe calls for a convenient and delicious bouillon called “Better Than Bouillon”. It comes in several flavors, but we keep the “seasoned vegetable base” in the house as a staple for its versatility in many recipes. You will WANT to get “lost in the sauce” with this dish! In our house, we like to slice the chicken breasts before serving, so the sauce covers every single morsel. My husband and I also like using this with fresh mushrooms! We add them in when the liquids are added. I also recommend serving this with baguette, mashed potatoes, or rice… anything to not let a drop of the sauce go to waste.
3 large boneless, skinless chicken breasts
2 tablespoons oil, to saute
sea salt, and black pepper to taste
1 onion, thinly sliced
6 cloves of garlic, finely minced
2 cups water
1 teaspoon “Better Than Bouillon” of your choice
1 cup dry white wine (I recommend a buttery Chardonnay, or a Sauvignon Blanc)
½ cup dijon mustard
5 sprigs fresh thyme
2 tablespoons unsalted butter
Heat the oil in a large saute pan, and pat the breasts dry with paper towels. Season with sea salt and pepper to taste. Once the pan is hot, saute each side until a golden crust is formed, about 5-7 minutes each side. Remove chicken and reserve on a plate.
Add sliced onion directly to pan, and saute until soft and translucent. While this is cooking, mix the water through dijon mustard in a bowl, and whisk to combine. Once the onion is cooked, and minced garlic and saute for a few seconds before pouring in the liquid mixture (this is the time we add the mushrooms, if using).
Simmer, covered for 10 minutes. Add breasts back to pan, cover, continue to simmer for another 15 minutes.
Remove breasts from pan again, add butter to the sauce, and simmer uncovered for ten minutes to allow the sauce to thicken a bit.
Serve the chicken breasts whole, or sliced (we like to slice, then gently add back to the pan to soak for a few minutes before serving, the result is incredible). Either way, serve with a generous amount of the sauce, and enjoy!