Chicken with Mustard Wine Cream Sauce
Ingredients
3-4 boneless, skinless chicken breasts
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons olive oil
1⁄4 cup white wine
1⁄2 cup half and half
2 tablespoons Dijon mustard
1⁄2 teaspoon dried thyme or 1 teaspoon minced fresh thyme
Instructions
1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and sauté until cooked through, 5-10 minutes a side depending on thickness. Transfer to a plate and keep warm.
2. Pour wine into hot skillet and cook, stirring, until reduced by half, about 1 minute. Stir in half and half, mustard, and thyme. Cook, stirring, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce, stir, and serve over chicken.
Comments
This recipe is from the blog Framed and it looked pretty and simple. Simplicity is always a plus with cooking. I certainly enjoy complex (recipes that take hours to prepare, but nothing beats a quick and simple chicken preparation on a busy day. The mustard flavor was great yet not overwhelming. Delicious.
Shown here with Rice Cooker Riz au Parmesan.
Internet - Framed