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4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3 tablespoons Dijon mustard
1 tablespoon Old fashioned mustard (whole grain mustard)
Chopped fresh parsley for garnish (optional)
Instructions:
Season the chicken breasts with salt and pepper to taste.
In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside. In the same pan, add the onion and garlic, and cook until tender.
Pour the chicken broth into the pan and bring to a boil. Reduce heat to medium and add heavy cream, Dijon mustard, and old-fashioned mustard. Stir well to combine.
Place the reserved chicken breasts back in the pan, making sure to partially submerge them in the mustard cream.
Cook over medium-low heat for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with fresh chopped parsley before serving, if desired.
Now you can enjoy delicious chicken in mustard cream! This dish can be served with rice, mashed potatoes, or steamed vegetables.
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