Chicken with Mustard Cream Sauce
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Chicken is my favorite meat. There’s no doubt about it. It is probably the only meat that we have every single week. However, at times I find it difficult to find new ways of cooking it. So I went browsing on Pintrest as I so often do and I found this delicious Chicken with Mustard Cream Sauce on Melissa’s blog. 1 T. extra virgin olive oil
4 boneless, skinless chicken breasts
1 t. salt
1/4 t. red pepper1/3 c. dry white wine
1/2 c. fat free half and half
2 T. Dijon mustard
1 t. dried marjoram
1. Heat the oil in a large skillet over medium high heat. Sprinkle salt, black pepper, and red pepper on the chicken and add to the pan. Cook 5-6 minutes on each side or until cooked through. Remove the chicken from pan and set aside, keeping it warm.
2. Pour he twine into the still hot skillet and whisk, stirring for about one minute. Add in the half and half,mustard, and marjoram. Whisk until thickened, about 2 minutes.
3. Pour any juice from the chicken into pan and stir together. Put the chicken back in the sauce and turn to coat.
This post linked to:
What Makes You Say Mmmm, Totally Tasty Tuesdays, Tempt My Tummy Tuesday,
What’s Cooking Wednesday, Cast Party Wednesday,
I’ve had this dish on my meal plan for weeks, and for some reason I keep pushing it back. I really need to make it soon!
We love this dish! Glad you enjoyed it, too. And so easy!