Chicken with Creamy Mustard Sauce

There are lots of reasons to fall in love with a recipe.  Sometimes its the way a dish is made that makes me fall for it.  Other times it’s because of an outstanding, unexpectedly perfect taste.  But every once in a while you find a recipe that has it all.  You guessed it, this is one of those recipes.  It’s so easy to make that I was completely surprised by how great it tasted.  It’s a perfect meal to serve for guests because you’ll be out of the kitchen so quickly, but it’s also a great option for a fast week night dinner for the family.  I know I’ll be making this over and over again.  

The chicken is very simply prepared in a skillet on the stove top.  Once the chicken has cooked the ingredients for the sauce go into the same skillet, a few quick stirs, and suddenly you have the most savory, creamy sauce.  The recipe below makes quite a bit more sauce than you will really need for the chicken, so you can pour it over pasta or rice to make an easy side dish.  See, I told you this recipe really does have it all!  
Chicken with Creamy Mustard Sauce
serves 4
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/3 cup reduced sodium chicken stock
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon oregano
Rinse chicken breasts under cold water and pat dry with a paper towel.  Sprinkle lightly with salt and pepper to taste.  Heat olive oil in a large non-stick skillet over medium high heat.  Add chicken to pan.  Cook 10 -12 minutes, turning once, or until chicken is cooked through.  Remove chicken from pan and keep warm.  
Reduce heat to low.  Add chicken stock and cream to pan, scraping the bottom to loosen any browned bits from the chicken.  Whisk in the mustard and oregano.  Cook 2 more minutes, stirring frequently.  
Pour mustard sauce over chicken and serve immediately.  
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  1. Our Family Eats says

    Jill, thanks so much! So glad to hear when families find a new favorite meal. I can't wait to see your post about it!

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