Mustard and me? We’re like roommates who don’t have a lot in common. We live together, but we don’t hang out together. We’ll talk if there isn’t anyone else around, but the minute I spot the mayo, mustard gets ignored.
Poor mustard. Pretty much the only time it’s shown any real love is when my parents visit.
So naturally when I saw this recipe, it didn’t call out to me. However, I am always looking for different ways to cook chicken, and Stephanie sort of pulled me in with her description. So I hung in there a while longer, and scanned the rest of the ingredients. And there it was…
Cream saved the day. As always. Now we’re talking. I just knew the cream would balance out the tanginess of the mustard, creating a great sauce. My mouth actually started to water. And when that happens, I get on board.
This. Was. Tasty. And incredibly easy. Yep. I’ll be making it again and again.
I bet if I peaked in the refrigerator right now, Mustard is doing a little happy dance. And being all cocky in front of the other condiments.
Sautéed Chicken with Creamy Dijon Sauce
Prep time: 15 minutes
Cook time: 15 minutes
• 4 (6-ounce) boneless chicken breasts, pounded out to 1/2 inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 cup low-sodium chicken broth
• 1 rosemary sprig
• 1/4 cup whipping cream
• 4 teaspoons Brown or Dijon mustard
Sprinkle chicken with salt and black pepper. Dredge in flour and shake off any excess. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 4 minutes on each side. Transfer to a serving platter.
Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Simmer for 2 minutes. Stir in whipping cream and let bubble a little; cook 3-5 minutes, until sauce has thickened. Remove from heat, and discard rosemary. Stir in mustard. Spoon over chicken.
Note: I served this over linguine coated in butter and Parmesan. Delish!