Succulent Chicken Breasts in a Luxurious Mustard Cream Sauce
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 tablespoon Dijon mustard
1 cup heavy cream
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Directions:
Season the chicken breasts with salt and pepper.
In a skillet, heat olive oil and butter over medium heat. Add the chicken and cook until golden on both sides, about 5-7 minutes per side. Remove chicken and set aside.
In the same skillet, add garlic and sauté until fragrant, about 1 minute. Add chicken broth and Dijon mustard, scraping up any browned bits from the pan.
Stir in heavy cream and thyme. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly, about 5 minutes.
Return the chicken to the skillet and coat with the sauce. Cook until the chicken is thoroughly heated and the sauce is bubbly, about 3 minutes. Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
