Chicken with Creamy Dijon Sauce

Ingredients:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup chicken broth

1/2 cup heavy cream

2 tablespoons Dijon mustard

1 tablespoon whole grain mustard

1 tablespoon butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the chicken broth, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream, Dijon mustard, and whole grain mustard. Let the sauce simmer for 3-4 minutes until slightly thickened.

Add the butter to the sauce and stir until melted and combined. Return the chicken to the skillet and coat it with the sauce.

Garnish with fresh parsley and serve the chicken with extra sauce spooned over the top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 400 kcal | Servings: 4 servings