Creamy Mustard Shallot Chicken

Ingredients

• 1 Tbsp. all-purpose flour
• 1 1/2 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• 1 1/2 tsp. ground turmeric
• 2 skinless
• 2 Tbsp. extra-virgin olive oil
• 2 medium shallots
• 4 garlic cloves
• 3 sprigs thyme
• 1 cup heavy cream
• 3 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 1 tsp. freshly ground pepper
• Steamed rice or toasted country-style bread

Instructions

1. 1

   Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.

2. 2

   Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.

3. 3

   Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.

4. 4

   Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.

5. 5

   Remove skillet from oven and transfer chicken to a cutting board. Let rest 5 minutes, then slice against the grain ¼" thick. Return chicken to sauce; remove and discard thyme sprigs.

6. 6

   Scatter thyme leaves over chicken. Serve with steamed rice or toasted country-style bread.