This recipe was perfectly fine, but it wasn’t my favorite thing to come out of the America’s Test Kitchen 30-Minute Suppers supplement. As usual, I halved all the ingredients to serve 2.

Chicken with Mustard and Dill (adapted from 30-Minute Suppers)
Serves: 4

1/2 cup flour
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons vegetable oil
1 minced shallot
3/4 cup low-sodium chicken broth
1/2 cup white wine
3 tablespoons unsalted butter
2 tablespoons fresh dill
1 tablespoon whole-grain mustard

Spread flour in a shallow dish. Pat chicken dry with paper towels and season with salt & pepper. Dredge chicken in flour, shaking off excess.

Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate and tent with foil.

Heat remaining oil in skillet. Add shallot and cook until softened, about 1 minute.

Stir in broth and wine, scraping up any browned bits. Simmer until slightly thickened, about 8 minutes. Off heat, whisk in butter, dill, mustard, and any accumulated chicken juices. Season with salt and pepper.

Spoon sauce over chicken. Serve.