Easy One Pan Triple-Mustard Chicken Dijon

Directions

Cut each chicken breast in half crosswise diagonally to create two evenly sized chicken cutlets and trim any fat from the chicken thighs.

Melt butter in a large skillet over medium heat.

Add the onion and cook until beginning to soften, about 3 to 5 minutes.

Increase to medium-high heat and add the chicken breasts and thighs. Cook until browned on the outside (but not cooked through), 5 to 7 minutes.

In a small bowl, whisk together the dijon mustard, honey mustard and the white wine.

Pour over chicken and bring to a boil then add broth.

Reduce heat to medium and simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through.

Remove from heat and stir in sour cream.

Serve.