Chicken with Mustard Cream Sauce

     Chicken is my favorite meat.  There’s no doubt about it.  It is probably the only meat that we have every single week.  However, at times I find it difficult to find new ways of cooking it.  So I went browsing on Pintrest as I so often do and I found this delicious Chicken with Mustard Cream Sauce on Melissa’s blog. 
     This is a great weeknight meal.  The chicken gets cooked in a skillet and then the creamy mustard sauce is made in the same skillet.  I am always concerned that the Dijon mustard is going to be too strong, but the half and half really mellows it out.  I served the chicken with mashed potatoes and poured a little of the extra mustard cream sauce on top of them as well.  Very tasty!
Chicken with Mustard-Cream Sauce  (adapted from I Was Born to Cook)
1 T. extra virgin olive oil
4 boneless, skinless chicken breasts
1 t. salt
1 t. black pepper
1/4 t. red pepper
1/3 c. dry white wine
1/2 c. fat free half and half
2 T. Dijon mustard
1 t. dried marjoram

1.  Heat the oil in a large skillet over medium high heat.  Sprinkle salt, black pepper, and red pepper on the chicken and add to the pan.   Cook 5-6 minutes on each side or until cooked through.  Remove the chicken from pan and set aside, keeping it warm.

2.  Pour he twine into the still hot skillet and whisk, stirring for about one minute.  Add in the half and half,mustard, and marjoram. Whisk until thickened, about 2 minutes.

3.  Pour any juice from the chicken into pan and stir together.  Put the chicken back in the sauce and turn to coat.

This post linked to:
What Makes You Say Mmmm, Totally Tasty Tuesdays, Tempt My Tummy Tuesday,   
What’s Cooking Wednesday, Cast Party Wednesday,

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