Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking off excess.
Preheat oven to 350 degree F.
Heat 1 tbsp oil in a large heavy skillet over medium high heat. Add the chicken and brown on both sides, 3-4 minutes per side. Transfer to a baking sheet lined with foil and bake for 8-10 or until chicken is cooked. Be careful not to overcook the chicken; cut into one to see if it is done.
Prepare the sauce: Heat remaining 1 tbsp oil in now empty skillet. Add shallot and cook over medium heat until softened. Stir in broth and wine, scraping up any browned bits. Simmer for 8 minutes or until slightly thickened. Off heat, whisk in butter, dill and mustard. Season with salt and pepper to taste. Spoon sauce over chicken.
Serve and enjoy!
Notes
Recipe adapted: “America Test Kitchen: The Best Simple Recipes” cookbook.
Recipe by Salu Salo Recipes at https://salu-salo.com/sauteed-chicken-breast-with-mustard-dill-sauce/