Heat olive oil in a large skillet over medium-high heat. Add chicken breasts, and season evenly with garlic and herb chicken seasoning, salt, and pepper. Cook for 6-7 minutes without disturbing the chicken.
3 Tablespoons Olive oil, 4 Extra-large Chicken breast, 2 Teaspoons Garlic and herb chicken seasoning, 1 Teaspoon Sea salt, 1 Teaspoon Freshly ground black pepper
Flip the chicken over; it should have a medium golden color.
Allow the chicken to cook on the second side for about 5 minutes, or until fully cooked. Do not disturb the chicken during this process.
Remove the chicken from the skillet and place it on a plate to rest.
Deglaze the skillet by adding white wine and allow it to bubble up and steam for a few seconds.
125 Milliliters White wine
Add Dijon mustard, butter, and lemon juice. Let the butter melt for about 1 minute, stirring continuously until melted and the sauce is combined.