Sautéed Chicken Breasts With White Wine Mustard Sauce

4 boneless, skinless chicken breasts (6 ounces each), rinsed and dried thoroughly

Salt and fresh ground black pepper

½ cup unbleached all-purpose flour

4 teaspoons unsalted butter, divided

2 teaspoons olive oil

¼ cup fat-free, lower sodium chicken broth

¼ cup dry white wine

1 teaspoon Dijon mustard

Place oven rack in the middle position and heat oven to 200 degrees.

Rinse chicken breasts under cold water and pat dry with clean paper towels. With a meat mallet or the dull side of a chef's knife, pound thickest parts of chicken breasts until flattened to the same thickness as the thinner parts. Season both sides of each breast with salt and pepper. Spread flour on a dinner plate and then dredge both sides of each breast through the flour, shake to remove excess and set aside.

Heat 2 teaspoons butter and oil in a well-seasoned, 12-inch iron skillet over high heat; swirling to combine. When butter and oil are hot, but not smoking, place breasts in skillet, skinned side up. Reduce heat to medium-high and sauté until nicely browned, about 4 minutes. Turn breasts over and cook on other side until meat feels firm when pressed in the thickest part, or an instant-read digital thermometer registers 165 degrees, about 4 minutes. Remove breasts to a pan or plate, tent with foil, and place in warm oven.

For the sauce: In a small bowl or measuring cup, whisk chicken broth, wine and mustard; add to skillet and simmer, stirring to scrape up brown bits from skillet until reduced to ¼ cup, about 2 minutes. Remove skillet from heat, tilt up slightly so sauce pools, and whisk in remaining 2 teaspoons butter.

Divide chicken breasts between serving plates and drizzle one tablespoon sauce over each breast.

Serves four.

Nutrition values per serving (without added salt): 270 calories (28.1 percent from fat), 8.4 g fat (3.2 g saturated), 3.2 g carbohydrates, trace amount fiber, 40 g protein, 110 mg cholesterol, 177 mg sodium.