Chicken with Mustard Cream Sauce 4 boneless skinless chicken breast halves 2 tablespoons olive oil Salt and pepper, to taste cup chicken broth cup heavy cream 2 tablespoons Dijon mustard 1 teaspoon dried tarragon or oregano
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. (Photo: Suzy Allman for The New York Times)
These Chili's Chicken Crispers are perfect for dinner! Dip them in the homemade honey mustard dressing, put them on lettuce for a chicken finger salad - to die for - you'll totally love this Chili's copycat recipe - they are SO good!
Made this and we loved it! I used minced store bought garlic and used about 1 Tbsp for 2-3 cloves garlic. I also doubled the sauce for 4 large breasts. Didn't worry about them touching... Honey Dijon Garlic Chicken Breasts - boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.
Regardless of how you feel about mustard when it comes to your average ham and cheese sandwich, it takes the chicken to a whole new level that, when paired with that perfect, creamy cheese sauce, totally knocks our socks off! Check it out!