Friday, March 2, 2012

Chicken with Mustard Cream Sauce

* 3-4 boneless, skinless chicken breasts
* 1 tbs olive oil
* 1 tbs butter
* 3 whole garlic cloves, Minced
* 1 cup white wine
* 1 heaping tbs Dijon Mustard
* 1 heaping tbs stone ground Mustard
* ¼ cups half and half, or heavy cream
* 1/2 cup chicken broth
* salt and pepper, to taste


1. Cut the chicken breasts in half lengthwise so that you have six to eight smaller, thinner chicken cutlets. Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Pour in the wine, and cook until it’s reduced by half.
4. Add both the mustards and stir to combine, then pour in the cream or half and half. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and add salt and pepper if desired.
5. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
6. Serve and enjoy!

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