Chicken with Mustard Cream Sauce
Tender chicken breast is pounded thin, then simmered gently in Dijon mustard cream sauce and fresh chives. Serve with rice, pasta, or mashed potatoes.
- 2 chicken breast halves
- salt and pepper
- 2 tablespoon olive oil divided
- 2 garlic cloves minced
- 1/3 cup white wine
- 1 cup chicken stock
- 1/3 cup cream
- 2 tablespoon Dijon mustard
- 2 tablespoon sour cream
- 3 tablespoon fresh chives
Cut the chicken breast halves horizontally to get the half thickness. Place a piece of plastic wrap over the chicken and pound them to tenderize.
Season the chicken with salt and pepper, then coat them lightly with flour.
Heat 1 tablespoon of olive oil in a pan over medium heat, Saute the chicken breast until done, about 2-3 minutes per each side. Remove from the skillet.
Add the remaining olive oil in a skillet and fry garlic until fragrant. Splash the white wine and let it reduce. Add the chicken stock, cream, and mustard.
Return the chicken to the skillet and let the whole thing to simmer for 3-4 minutes, uncovered. Season the sauce with the salt and pepper if needed.
Lastly add the sour cream to the sauce and sprinkle fresh chives all over. Serve warm over rice, pasta or mashed potatoes.