Description
A delicious chicken dish with a rich and silky mustard cream sauce, perfect for weeknights or special occasions.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) Dijon mustard
- 1/4 cup (60 ml) low-sodium chicken broth
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side until golden and cooked through (165°F/74°C). Remove chicken and tent with foil.
- Reduce heat to medium. If using shallots or mushrooms, add a bit more oil and sauté until soft (2–3 minutes).
- Deglaze the pan with chicken broth, scraping up browned bits. Let reduce slightly, about 1 minute.
- Stir in Dijon mustard and heavy cream, whisking until smooth. Simmer gently for 2–3 minutes until sauce thickens.
- Return chicken to the skillet, spoon sauce over chicken, and heat through for 1–2 minutes. Adjust seasoning if needed.
- Garnish with parsley and serve.
Notes
For a lighter sauce, consider using half-and-half or Greek yogurt. Ensure not to overcook the chicken, and adjust the sauce thickness to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 80mg