A few weeks ago my sister came over
with my new nephew for the first time. I
decided to try out a new recipe in honor of Andrew’s first time at “Aunt
Lindsay’s” house and man, it was SO good.
I have eaten chicken breast so many ways, but this mustard cream sauce
(okay, probably not the healthiest thing) is AMAZING. I literally licked the plate….and spoon, and
spatula. This was super easy and quick
for a week night meal. Enjoy!
Ingredients
3 - 4 (6 oz) boneless skinless chicken
breasts
Salt and freshly ground black pepper
3 Tbsp olive oil
3-4 cloves garlic, finely minced
1/2 cup low-sodium chicken broth
1 cup heavy cream
4 Tbsp dijon mustard
1 tbsp honey
Directions
Heat olive oil in a large skillet over
medium-high heat. Season both sides of chicken with salt and pepper. Add
chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked
through (chicken should register 165 degrees in thickest part of chicken on an
instant read thermometer). Transfer to a plate, cover with foil to keep warm.
Add garlic to remaining oil in pan and
saute 30 seconds, then add chicken broth, cream, mustard and cook, stirring
constantly, until thickened slightly, about 5 minutes. Stir in honey and (if
needed) season lightly with salt. Serve chicken with sauce over top.
Recipe Source: Woman’s Day
Image Source: Lindsay Klindt
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