The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce. For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind. Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth. Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve! Oh, and try not to lick the plate Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess. Brown the chicken for 3 minutes per side, or until golden. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like.
