Sunday, October 16, 2011

Chicken with Dijon Cream Sauce

This picture didn't turn out so well. I spooned the sauce over the chicken, right off the stove. I was a little disappointed with how thin the sauce was and the way that it presented. Well, after the camera was put away, and the family was around the table, I noticed that the sauce had thickened up quite a bit. It was now the perfect time to make a "picture plate", but it just didn't happen again with 4 hungry kids and a hungry husband sitting at the table. So just imagine in the picture above that the chicken is covered in a thick and creamy sauce!
The sauce on this chicken has a really mild flavor. The sauce was really good over the rice pilaf that I served with it. My kiddos really liked this chicken, even the ones that don't like mustard. The hubby was a big fan.

Chicken with Dijon Cream Sauce

4 boneless/skinless chicken breasts
2 Tbsp olive oil
salt and pepper
1/2 cup chicken broth
1 cup heavy cream
3-4 Tbsp Dijon mustard

Salt and Pepper the chicken breasts.  Heat olive oil in a large skillet on med-high heat. Add chicken to skillet and saute until chicken is cooked through, turning once. When chicken is cooked thoroughly, remove from skillet to serving dish and keep warm by covering with foil. Pour chicken broth into the skillet. Whisk in the cream and mustard. (The original recipe called for adding a tsp of dried tarragon or oregano at this point, but I didn't do that). Cook and stir cream mixture for about 2 minutes. Pour sauce over the chicken and serve.

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