- 1/2 cup all-purpose flour
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds) cut into chicken finger-sized pieces
- Salt and pepper
- 2 Tbsp. vegetable oil
- 1 shallot, minced
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 3 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh dill
- 1 Tbsp. whole grain mustard
Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking off excess.
Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate and tent with foil.
Heat remaining oil in empty skillet. Add shallot and cook over medium heat until softened, about 1 minute. Stir in broth and wine, scraping up any browned bits. Simmer until slightly thickened, about 8 minutes. Off heat, whisk in butter, dill, mustard, and any accumulated chicken juices. Season with salt and pepper. Spoon sauce over chicken. Serve.