Chicken with Mustard Cream Sauce
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- boneless skinless chicken breast halves
- 1/4 c
- chicken broth (or use white wine)
- 1/2 c
- heavy cream
- 2 Tbsp
- dijon mustard
- 1 Tbsp
- 1 Tbsp
- vegetable oil
- salt and pepper
1In a large skillet, heat the butter and oil over medium high heat.
Salt and pepper the chicken breast halves.
2Add chicken to skillet and sauté for 4-5 minutes on each side, or until no longer pink.
Transfer to a plate and keep warm ( I put mine in the oven that's still warm from baking)
3Reduce heat to medium and add broth (or wine) to skillet. Using a whisk, loosen any brown bits on the bottom of skillet. Continue to cook, stirring, until reduced by half.
4Whisk in the cream and mustard and cook until thickened- about 3 minutes.
Spoon cream sauce over chicken and serve.