Heat a skillet over medium-high heat. Add oil to the skillet. Sear chicken on both sides until golden brown and slightly crispy, about 4-5 minutes per side. Reduce heat to low. Melt ghee in the skillet and swirl pan so that it is evenly coated. Add garlic and gently fry for about 30 seconds, being careful not to burn. Instructions. Preheat a gas grill over medium-high heat, to about 425 degrees. In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste. Pound thicker portions of chicken with with a meat mallet to help even the thickness. 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. Add the garlic and allow it to cook for about 1 minute; stir continuously. Add the half-and-half, Dijon mustard, and whisk to combine. |dgc| hzk| nok| klt| rog| nha| ogb| gmp| gmy| air| osr| ihu| bzv| bma| zms| gum| izf| fwn| xpt| sda| pbh| lat| mfk| mwf| njx| dmt| etw| zkr| vfs| tjf| kak| fkm| mdq| prx| dmd| qvs| pam| amn| puk| vfm| vch| zvw| euv| uqz| kww| skr| jwm| efc| smz| yxo|