Season the chicken breasts evenly with the Daily Blend (SPG), smoked paprika, Bella Blend (dried herbs), and olive oil.
Heat the butter in a skillet over medium-high heat. Sear the seasoned chicken breasts for 4 to 5 minutes per side until a beautiful golden-brown crust develops. Remove the chicken from the pan and let it rest for 6 to 7 minutes.
In the same pan, lower the heat and cook the finely diced shallots for a few minutes until softened.
Deglaze the pan with the chicken stock, scraping up any browned bits from the bottom.
Add the light cream cheese and Dijon mustard to the pan, whisking continuously until the sauce is completely smooth.
Pour any resting juices from the chicken back into the sauce and mix well.
Slice the rested chicken breasts. Plate the chicken over cooked rice, generously pour the cream cheese sauce on top, and garnish with finely diced fresh chives.
Cook it hands-free.
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