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Chicken with Mustard Wine Cream Sauce
Ingredients
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup dry white wine, or chicken broth
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh thyme
Instructions
  1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and thyme. Cook, whisking, until thickened, about 2 minutes.
  3. Pour any accumulated chicken juices into sauce. Right before serving, pour a little cream sauce on plate. Place chicken (with any veggies you are using, I like asparagus) on top, and drizzle remaining sauce over chicken.

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Article printed from Framed Cooks: http://www.framedcooks.com