Chicken with Mustard Cream Sauce (GF)
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__________________________________________