This is an easy weeknight favorite in our house. The sauce is very dijon-y though, so make sure you like mustard. I always serve with steamed broccoli and we dip it in the mustard sauce - yummy!
Ingredients:
1/2 cup chicken broth
6 T Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (basil, chives or thyme are my fav, but anything would do)
1 T olive oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic
Directions:
Mix broth, mustard, cream cheese and herbs until well blended; set aside.
Pound chicken out slightly to even out the breast for uniform cooking time. Dry chicken with paper towels. Season chicken on both sides with salt and pepper to taste.
Heat oil in stainless skillet until it shimmers. Cook chicken in hot oil until browned on both sides, approximately 10 min. *Thin chicken might cook in as little as 8 mins, thicker might take 12 - 15. I use a thermometer and cook until chicken is 165 degrees in thickest part.
Stir in mustard sauce and garlic. Scrape up brown bits in pan and mix well into sauce. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
Tips:
-The recipe calles for a 6oz breast, which is tiny - can't find those in the grocery store these days. I usually use 2 large chicken breasts and pound them out a little. If your breasts are really huge (ha!), you can even cut each one in half to make 4 chicken cutlets. It is enough to feed the 4 of us.
-Drying the chicken is the key to browning - don't skip that step
-Best NOT to use a non-stick pan so you get good browning and tasty brown bits to mix into sauce
-Sauce tastes great on broccoli, potatoes, etc.
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