A delightful chicken dish with a rich red wine sauce, perfect for a cozy dinner.
Prepare the flour in a shallow dish for dredging.
Ensure the flour is evenly spread for easy coating.
Mix the red wine, Dijon mustard, and chicken stock in a bowl.
Whisk the ingredients thoroughly to combine.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Wait until the butter is fully melted and the oil is shimmering.
Dredge the chicken breasts in the flour, coating both sides, and place them in the skillet.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
Remove the chicken from the skillet and keep warm.
Place the chicken on a plate and cover with foil to retain heat.
Increase the heat to high and pour the sauce mixture into the skillet, scraping up any browned bits.
Stir constantly to prevent the sauce from burning.
Add the remaining butter to the sauce and stir until melted.
This step adds a silky texture to the sauce.
Serve the chicken with the sauce drizzled over the top.
Garnish with fresh herbs for added flavor and presentation.
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