Creamy Dijon Mustard Chicken

Categorized:

Tagged:

4 (6 oz) boneless skinless chicken breasts
Salt and freshly ground black pepper
2 Tbsp olive oil, divided
2 tsp minced garlic (2 cloves)*
1/2 cup low-sodium chicken broth**
1/2 cup heavy cream
2 Tbsp dijon mustard (I like Grey Poupon it’s not overly harsh, can add more to taste)
1 1/2 tsp chopped fresh thyme
1/2 tsp dried sage
1 tsp honey
Fresh parsley, minced, for garnish (optional)

Using a meat mallet flatten the chicken portions out even to about 1/2-inch thickness.
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Dab chicken dry with paper towels and season both sides with salt and pepper.
Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
Return pan to medium-low heat. Add remaining 1 Tbsp oil add the garlic to pan. Saute until just lightly deepening in color and fragrant, about 10 seconds. Pour in chicken broth, thyme and sage and and let liquid reduce by half, for about 1 minute.
Stir in cream and mustard. Let simmer stirring frequently, until thickened slightly, about 1 minute longer. Stir in honey, season with salt if needed and pepper to taste.
Serve chicken with sauce over top and garnish with parsley if desired.

Creamy Dijon Mustard Chicken#