Mustard Cream Chicken

This chicken with its delectable, creamy, and tangy cream sauce is one of my family’s favorite quick dinners.

This chicken dish is one of those meals that I know my kids will slurp up and it instantly transforms plain ole chicken breasts into a gourmet dish.

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Mustard Cream Chicken

Using a grainy brown mustard is the best way to go with this recipe!

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Chicken breasts can often get dry before it is cooked all of the way through. In order to avoid dry chicken breasts…

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Use a sharp knife to slice the chicken breasts in half horizontally.

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This leaves you with 4 thinner chicken breast pieces that will cook evenly and end up more juicy!

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Season the chicken on both sides with salt, pepper, garlic powder, and parsley.

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I love to use this Jane’s Krazy Mixed-Up Pepper seasoning. It is salt-free and is amazing to add to any dish. Here is the link to find it on Amazon, although I know it is sold in some grocery stores! Jane’s Krazy Mixed-Up Pepper Seasoning

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Heat olive oil and butter in a large skillet over medium-high heat.

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Working in batches, add the chicken and cook until it is golden brown and done in the middle, about 2 to 3 minutes per side.

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Remove the chicken to a clean plate.

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In the same pan, add the minced garlic and stir around for a minute so it will not burn.

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Pour in chicken broth and stir around, let reduce for about 3 minutes.

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Add both of the mustards and whisk the sauce as it heats up.

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Pour in the heavy cream and whisk the sauce around. Add salt and pepper to taste and let come to a gentle simmer.

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Add the chicken breasts back into the pan…

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And allow the chicken to be drenched in the deliciousness of the sauce.

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Place a piece of chicken on a plate and spoon a generous amount of sauce over the top, and serve!

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I like to serve mustard cream chicken with Garlic Parmesan Rice and green beans or some other vegetable!

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Ingredients

  • 2 boneless, skinless chicken breasts
  • salt, pepper, garlic powder, and parsley flakes, to taste
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 cups chicken broth
  • 2 heaping tablespoons dijon mustard
  • 2 heaping tablespoons grainy brown mustard
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, additional (if needed)

Instructions

  1. Using a sharp knife, slice the chicken breasts in half horizontally, giving you 4 thinner chicken breasts. Season the chicken on both sides with salt, pepper, garlic powder, and parsley flakes.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until it is golden brown and done in the middle, about 2 to 3 minutes per side. Remove chicken to a clean plate.
  3. In the same pan, add the garlic and stir around for a minute so it will not burn.
  4. Add the chicken broth and stir around, cook until the liquid has reduced by about half.
  5. Add the mustards and whisk them around a bit, letting the sauce heat up.
  6. Pour in the heavy cream, whisk, and add any additional salt or pepper to taste. Let it come to a gentle simmer. Turn off the heat and add the chicken breasts back into the pan.
  7. Place a piece of chicken on a plate and spoon a generous amount of sauce over the top, and serve!

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