Now that the weather is pulling us outdoors and the thought of too much prep time in the kitchen is becoming less desirable, I wanted to share a quick recipe that I’ve used around here. It’s a basic skillet chicken topped with a mustard cream sauce that somehow transforms it into something spectacular. It’s so simple to whip up and yet ends up with incredible flavor that totally makes the dish. You may even want to use it to top your side dishes as I inevitably did :)
Here’s the recipe I used via Cooking Classy:
Ingredients
3 – 4 (6 oz) boneless skinless chicken breasts
Salt and freshly ground black pepper
2 Tbsp olive oil
1 clove garlic, finely minced
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 Tbsp dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey
Directions
Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken 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.
Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1 – 2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.
