Chicken with Sauce

Marinate the Chicken In a small bowl, combine the minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper for the chicken marinade.

2.Place the chicken breasts in a shallow dish and rub them with the marinade mixture. Let the chicken marinate in the refrigerator for at least 30 minutes.

Cook the Chicken In a large skillet, heat the olive oil over medium heat. Add the marinated chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.

Prepare the Sauce In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

5.Add the flour to the skillet and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.

6.Slowly whisk in the chicken broth and white wine, making sure to scrape up any browned bits from the bottom of the skillet.

7.Add the Dijon mustard, honey, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.

8.Simmer the sauce for 5-7 minutes until thickened. If the sauce is too thick, you can add more chicken broth to thin it out.

Serve the Dish Return the cooked chicken breasts to the skillet and coat them with the sauce. Cook for an additional 2-3 minutes to heat the chicken through.

10.Garnish with fresh herbs, if desired, and serve hot with your favorite side dishes.