Ingredients

Chicken

• 4 boneless, skinless chicken breasts or thighs

• Kosher salt and black pepper, to taste

• 1 teaspoon garlic powder

• 2 Tablespoons olive oil

• 1 Tablespoon butter

Lemon Herb Pan Sauce

• 1 small shallot, finely minced

• 1 garlic clove, minced

• ½ cup white wine, chicken stock, or a combination of both

• ¾ cup chicken stock

• 1 teaspoon Dijon mustard

• 1 Tablespoon lemon juice

• ½ teaspoon lemon zest

• 2 Tablespoons cold butter

• 1 Tablespoon chopped parsley

• 1 teaspoon chopped thyme

• Kosher salt and black pepper, to taste

Instructions

Prepare the Chicken

Pat the chicken dry with paper towels. Place the chicken between sheets of plastic wrap and gently pound it with a meat mallet until it reaches an even thickness. Season both sides with Kosher salt, black pepper, and garlic powder.

Heat a sauté pan over medium-high heat on a Wolf Dual Fuel burner. Add the olive oil.

Place the chicken in the hot pan and sear for 3 to 5 minutes per side, depending on thickness, until golden brown. Reduce the heat if needed and continue cooking until the chicken reaches an internal temperature of 165°F.

Transfer the chicken to a plate and allow it to rest.

Make the Lemon Herb Pan Sauce

Reduce the heat to medium. Add the shallot and garlic to the same pan and cook for 30 to 60 seconds, stirring frequently to prevent burning.

Deglaze the pan with the white wine and scrape up any browned bits from the bottom of the pan.

Add the chicken stock and Dijon mustard. Simmer until the sauce has reduced by about half.

Reduce the heat to low. Stir in the lemon juice, lemon zest, and cold butter until the sauce is smooth and glossy.

Finish with the parsley and thyme. Taste and adjust the seasoning with additional Kosher salt, black pepper, or lemon juice if desired.

Serve

Spoon the lemon herb pan sauce over the rested chicken and serve immediately.