Season your chicken (to your taste) with sea salt, pepper, and garlic powder and rub it in well on all sides of the chicken.

Heat oil or ghee in a large skillet over medium heat.

Add the chicken and cook for about 6-7 minutes on each side, or just until beautifully golden-brown and cooked through in the center.

Remove chicken from skillet, and set aside on a plate and cover to keep warm.

Add the finely chopped shallot into that same preheated skillet and sauté for a few minutes. Add in the wine and stir to deglaze the pan.

Allow the wine to cook until reduced by half, about 2 minutes.

Meanwhile in a small bowl whisk the milk, mustard, and flour together really well until smooth.

Pour your milk mixture into the skillet and stir in the chives.

Simmer over medium-low heat, stirring constantly until your sauce thickens, about 2-3 minutes.

Return the chicken back to the pan and allow it to cook for a minute more, nestled into your sauce, just until heated through.

Spoon sauce over chicken.

Serve alongside perfectly cooked quinoa, brown rice, & roasted asparagus, or green beans.

Sprinkle with a few fresh chives if desired.

Enjoy!