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© Meredith Corporation. All rights reserved. Used with permission.
Place each chicken breast half between two pieces of plastic wrap. Pound chicken lightly to 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow dish stir together flour and pepper. Dip chicken into flour mixture, turning to coat.
In a 12-inch skillet heat butter over medium heat until melted. Add chicken; cook about 6 minutes or until chicken is no longer pink, turning once. Transfer chicken to a serving platter, reserving drippings in skillet. Keep chicken warm.
For sauce, add green onion to the reserved drippings. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, wine (or broth) and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened.
Spoon sauce over chicken. If desired, sprinkle snipped fresh thyme over chicken and garnish with thyme sprigs.