Creamy Chicken Breasts

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Sprinkle the salt and the pepper over both sides of the chicken breasts.

Step 3 -Pour the flour onto a large plate.

Step 4 -Dredge the chicken breasts in the flour until the chicken is well-coated, shaking the excess flour off.

Step 5 -Heat the butter and the oil in a large skillet over medium high-heat.

Step 6 -When the butter has melted and begins to look foamy, add the chicken to the skillet and brown each piece until golden, about 3 minutes per side.

Step 7 -Transfer the chicken to a baking sheet.

Step 8 -Bake the chicken until a thermometer inserted into the chicken reads at least 165 degrees F, about 5-8 minutes

Step 9 -Transfer the chicken to a serving platter and tent it loosely with foil to keep it warm.

Step 10 -Heat the same skillet used to brown the chicken over medium heat.

Step 11 -Add the white wine to the skillet and cook until reduced by half, about 5 minutes.

Step 12 -Add the heavy cream to the wine and simmer until the sauce coats the back of a spoon, about 2-3 minutes.

Step 13 -Add the Dijon mustard, the capers, and 2 tablespoons of the parsley to the wine mixture.

Step 14 -Place the chicken breasts onto a serving plate.

Step 15 -Drizzle the chicken with the sauce and sprinkle the chicken with the extra parsley.

Step 16 -Serve.