Chicken Cutlets with Mustard-Herb Sauce

Ingredients

• 4 skinless, boneless chicken breasts (about 2 pounds)
• Kosher salt and black pepper, to taste
• 4 tbsp. salted butter
• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 1 c. white wine or brandy
• 2 heaping tablespoons grainy mustard
• 1 c. chicken broth, or more as needed
• 1/3 c. chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
• Buttered egg noodles, for serving

Directions

1. Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
2. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
3. Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it’s reduced by half, about 1 minute.
4. Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
5. Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.