May 2012

Chicken with Mustard Cream Sauce

I’m always on the hunt for quick, simple chicken dishes that can be made with ingredients that I typically keep on hand. This dish fits the bill perfectly, and is perfect for those nights when you have nothing planned for dinner, but yet still have a husband and/or kids to feed. The entire dish can be made in one skillet, so there are minimal dishes to do. Which is very important when you don’t have a dishwasher!

I didn’t have huge expectations for this meal, but was pleasantly surprised by how tasty it was! The chicken comes out tender and juicy, and the mustard cream sauce gives the chicken a nice tangy flavor. The extra sauce is perfect for spooning over mashed potatoes, veggies, or even rice.  I have a feeling this meal will definitely make its way into our regular dinner rotation.

Chicken with Mustard Cream Sauce
Yields: 4 servings

Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup half and half or heavy cream
2 tablespoons Dijon mustard*
1 teaspoon dried tarragon or oregano

*The mustard flavor is pretty distinct, so if you’re not a huge mustard fan, start with 1 tablespoon, then add more if desired.

Directions:
Add the olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.

Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir over medium heat for about 2 minutes.  Pour the sauce over chicken and serve.

Source: Let’s Dish Recipes, originally from Martha Stewart

Oh, and be sure to share a little chicken with your favorite kitty