Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken yields a crackly-golden exterior, and lots of flavorful browned bits too. The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce.
