A weeknight chicken built on the Dijon mustard from your shelf, with white wine and shallots making a quick pan sauce. The vinegar and spices in the mustard do most of the flavor work, so you're done fast.

Serves 2. 30 minutes, 20 at the stove.

About 550 calories a serving, 63 g protein, 7 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Lay the chicken in the pan and cook for 5 to 6 minutes until golden on the bottom, then flip and cook for another 5 to 6 minutes until the internal temperature reaches 165 degrees F (74 degrees C). Transfer to a plate.6 min
3. Add 1 tablespoon butter, 1 minced garlic clove, and 1 sliced shallot to the pan and cook for 2 minutes, stirring, until the shallot softens.
4. Pour 1/2 cup dry white wine into the pan and scrape up any browned bits with a wooden spoon. Let it bubble for 1 minute.1 min
5. Whisk 3 tablespoons Trader Joe's Dijon mustard into the sauce until smooth. Return the chicken to the pan and spoon the sauce over each breast. Simmer for 1 minute until heated through, then taste and adjust the salt and pepper.1 min

Note Swap a pork cutlet for the chicken if you have it on hand. Leftovers keep in an airtight container for three days and reheat gently in a low oven. Serve with steamed green beans or over rice to catch the sauce.