Step 1

To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.

Step 2

Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.

Step 3

Remove chicken with a slotted spatula and place it on a plate to rest.

Step 4

Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

Step 5

Add the Dijon mustard, butter, lemon juice, and allow the butter to melt, about 1 minute; stir continuously until melted and the sauce has combined.

Step 6

Turn the heat off, taste the sauce, and if you want it a bit sweeter, optionally add honey, to taste, and stir to combine.

Step 7

Add the chicken back into the skillet, flip it around in the lemon butter sauce, and spoon the sauce over the chicken.

Step 8

Optionally garnish with lemon slices, parsley, and serve immediately.