Creamy Mustard Shallot Chicken

bonappetit.com

Cindy Guenette

1 Tbsp. all-purpose flour

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

1½ tsp. ground turmeric, divided

2 skinless, boneless chicken breasts (about 1½ lb. total)

2 Tbsp. extra-virgin olive oil, divided

2 medium shallots, thinly sliced

4 garlic cloves, finely chopped

3 sprigs thyme, plus leaves for serving

1 cup heavy cream

3 Tbsp. Dijon mustard

1 Tbsp. honey

1 tsp. freshly ground pepper

Steamed rice or toasted country-style bread (for serving)

Directions at bonappetit.com

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