Salt and pepper the chicken fillet. And fry only one side in oil, over low heat.
Put on the pan with the fry side down and bake for 20 minutes at 180 degrees with the addition of the oil in which it was fried. That the meat would not be overdried it can be put in a sleeve for baking. Put the finished filet on a plate and cover with foil.
Pour the wine into the pan and add the remaining oil after frying the meat, boil it all for several minutes. Then add cream, mustard and flour, mix everything thoroughly. Bring to a boil while stirring constantly. At the end, add salt and spices to taste.
Remove the sauce from the heat and let stand for a couple of minutes. Then pour the meat on top.
French breasts in a creamy sauce with wine and mustard are very tender, juicy and aromatic. The sauce goes well with any kind of meat. Cooking such a dish is quite simple, it is perfect for a romantic or festive dinner.