Averie Cooks

-1 To a large skillet (use stainless steel or seasoned cast iron if you have it), add the oil, chicken breasts, evenly season with 21 Salute or poultry seasoning, salt, pepper, and allow chicken to sear over medium high heat for about 5-7 minutes on the first side. Do not touch, move, or disturb the chicken while it is searing.
-1 Flip chicken over and sear on the second side for about 5 minutes, or until chicken is cooked through. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
-1 Remove chicken with a slotted spatula and place it on a plate to rest.
-1 Turn the heat to medium low, and using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
-1 Add the garlic and allow it to cook for about 1 minute; stir continuously.
-1 Add the half-and-half, Dijon mustard, and whisk to combine.
-1 Add 1/2 cup of the Parmesan cheese to the skillet and stir to combine until cheese has melted.
-1 Turn the heat off, add the chicken back into the skillet, flip it around in the cream sauce, and spoon the sauce over the chicken.
-1 Evenly sprinkle the remaining 1/4 cup Parmesan over the chicken.
-1 Optionally garnish with parsley, and serve immediately.