Recipe for tangy Chicken with Mustard Cream Sauce – perfect for a simple and tasty dinner.
2 boneless, skinless chicken breasts, butterflied and then cut in half
Kosher salt and black pepper
1/4 cup chicken stock
1/2 cup heavy cream
2 tablespoons brown mustard
1 teaspoon dried oregano
Add a good pat of butter to a saute pan over medium high heat. Season the chicken breasts with salt and pepper, and add them to the pan. Saute until cooked through, turning once, about 10 minutes. Remove to a plate and keep warm.
Add the chicken stock into the pan. Whisk in the cream, mustard, and oregano. Cook and stir for about two minutes, until thickened. Pour the sauce over the chicken and serve.
Recipe courtesy of Our Life in Food.