For 2 servings:
INGREDIENTS:
2 chicken breast fillets
1 tbsp olive oil
1 large lemon
1/2 small red onion
1 garlic clove
1 tsp dijon mustard
1 tsp whole grain mustard
1/4 c white wine
1 tbsp butter
1/2 tbsp capers
pinch salt & pepper
1 tsp fresh parsley
Wash and pat dry chicken breast fillets. Season with salt and pepper.
Heat cast iron skillet to high heat. Drizzle with 1/2 tbsp olive oil. Once hot add seasoned chicken breast fillets. Cook on high heat for 3 mins then flip to the other side and cook for another 3-5 mins (depending on thickness of fillets).
Once chicken is cooked through take out of skillet and place onto a plate while you make sauce.
To make sauce: drizzle remaining 1/2 tbsp olive oil, add finely chopped red onion, allow to cook for 1 min. Add minced garlic and cook for another 30 seconds. Add dijon and whole grain mustard, white wine, butter, capers. and a pinch of both salt and pepper. Mix and allow sauce to simmer for 3-4 mins until sauce begins to thicken.
Add cooked chicken back into skillet and spoon sauce over the top. Add fresh chopped parsley.
Enjoy immediately.