Skillet Chicken with Mustard Cream Sauce

I've spent a lot of time over the past week or so, scouring Pinterest and blogs, looking for new recipes.  I needed some new, good, and easy recipes that use things I normally have on hand so I'm not buying a ton of new ingredients to use for one meal.  Tonight, I tried one I found on Pinterest and it was so delicious! Everyone but Scotland ate and loved it, but she doesn't count since she doesn't usually eat chicken.

Skillet Chicken with Mustard Cream Sauce

3-4 (6oz) boneless skinless chicken breasts
salt and pepper
2 Tbsp olive oil
1 clove garlic, finely minced
1/4 cup low sodium chicken broth
1/2 cup heavy cream
2 Tbsp dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey

Heat olive oil in a large skillet over medium-high heat.

Season both sides of the chicken with salt and pepper. Add chicken to the hot oil and cook on both sides until fully cooked through. Approximately 5-6 minutes per side.  Transfer to a plate and cover with foil to keep warm.

Add garlic to the remaining oil in the pan and let it saute for 10 seconds.  Add the chicken broth, heavy cream, dijon mustard, thyme, and sage.  Cook, stirring constantly, while it thickens slightly for about 1-2 minutes.  Stir in honey and if needed season lightly with salt.

Serve chicken with sauce over the top and garnish with extra thyme leaves if desired.


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