Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet and sear chicken for 5-6 minutes per side until golden brown.
- Remove chicken, then add chicken broth to the skillet, scraping the bottom, and bring to simmer.
- Stir in heavy cream and Dijon mustard until smooth to create the sauce.
- Return chicken to the skillet, coat with sauce, and simmer for a few minutes before serving.
Notes
- For a tangier flavor, add a squeeze of lemon juice.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Add vegetables such as spinach for extra nutrients.
- Serve over pasta or rice for a complete meal.
- Storage: leftovers can be kept in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg