Wednesday, February 10, 2016

Chicken with Mustard Cream Sauce (GF)

Chicken with Mustard Cream Sauce (GF)
(8 servings)


8 (4-6 oz.) Boneless Skinless Chicken Breasts (see note)
½ tsp. Kosher Salt
½ tsp. Black Pepper
2 tbsp. Olive Oil
2 tbsp. Unsalted Butter
3 cloves Fresh Garlic
1 1/3 cups Chicken Broth, divided
1 tbsp. Dijon Mustard
1 tbsp. Grainy Brown Mustard
1/3 cup Heavy Cream
1/8 cup Fresh Parsley, chopped for garnish


In a large skillet over medium-high heat, place oil and butter in pan until melted.  Working in batches, salt and pepper chicken pieces and cook 2 to 3 minutes per side or until golden brown.  Remove to a platter and keep warm.  Add garlic to pan and cook 1 minute.  Pour in 1 cup of broth to help deglaze pan.  Continue until liquid is reduced by half (3 minutes).  Now stir in both mustards and remaining broth.  Stir in cream and bring to a simmer.  Turn off heat and check for thickness of sauce.  If too thick, add more broth.  Plate individually or on a platter, top with sauce and sprinkle with parsley and serve. 

Note:               You can get larger chicken breasts and slice them horizontally to make thinner pieces for this dish.

Note:               Be sure to check that ingredients are gluten-free.  All of these usually are GF.

Ideas for Future Efforts

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