Creamy Dijon Bacon Chicken Breast Skillet

• 95
  1.9 lb boneless skinless chicken breasts, halved horizontally into 4 thin cutlets and patted dry

  Regenerative Organic Pasture-Raised Boneless Skinless Chicken Breast95$23.99Buy from Greener Pastures Chicken
• 3/4 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 95
  1 tbsp extra virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 91
  1 tbsp unsalted butter

  Unsalted Butter91$6.99Buy from Nutrition World
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1/2 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 88
  1/2 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 89
  2 tbsp dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 80
  1/2 cup sour cream

  Sour Cream, 12 oz80$22.00Buy from ZakFarm

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1. 1

   Pat the boneless skinless chicken breasts dry with paper towels and season evenly on both sides with salt and black pepper.

2. 2

   Heat the extra virgin olive oil and unsalted butter in a large skillet over medium-high heat until shimmering. Lay the chicken cutlets in the skillet and sear undisturbed for 4 minutes, then flip and cook for another 3 to 4 minutes until golden brown and cooked to 165°F; transfer to a warm platter.

3. 3

   Lower heat to medium, add minced garlic and dried thyme to the remaining pan fat, and sauté for 1 minute until fragrant.

4. 4

   Pour in the chicken broth, scraping the caramelized browned bits from the pan bottom with a spatula, and let it simmer for 3 minutes until slightly reduced.

5. 5

   Turn heat down to low and whisk in the dijon mustard and sour cream until completely smooth and gently warmed through, about 2 minutes.

6. 6

   Nestle the chicken cutlets back into the skillet, spooning the velvety sauce over each cutlet, and simmer gently on low heat for 2 to 3 minutes before serving.