Steak Diane has a creamy mustard bourbon sauce on it that RBB loves. For a quick weeknight meal I made the same sauce…minus the bourbon and served it over chicken.
Pound out 2-4 chicken breast until thin.
Coat in seasoned flour (salt, pepper, thyme and oregano).
Saute in butter and olive oil until brown on both sides and almost cooked through. Remove to a plate.
De-glaze the pan with 1/4 cup chicken stock, whisk in 2-3 tbs Dijon mustard and 1/8 (or 1/4) cup heavy cream.I also added more Thyme, Oregano, Salt and Pepper.
Once simmering, add back in the chicken and simmer until cooked through.
My sauce broke some with the additional simmering, but I liked having the chicken simmer some in the sauce. I think it added more flavor to the chicken and made the chicken more tender. For a “cleaner” look, cook the chicken through and then make the sauce. As soon as the sauce is simmering and warm, spoon it over the cooked chicken and serve.