So.... I haven't blogged in 3 months. Have you noticed? Oops! I kept meaning to but would always put it off. Anyway, I am fighting a nasty cold today and decided this would be a perfect time to catch up! So let's get started ;) I found this recipe via the Pioneer Woman (duh) and it has instantly become one of my favorites. It's easy to make and I almost always have all the ingredients on hand. The sauce is tangy but creamy and it is absolutely divine. I love to pair this chicken with steamed broccoli and pour extra sauce on top. This recipe serves 4, but I always cut it in half when it's just the two of us.
Ingredients:
4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup White Wine
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Mustard
1/2 Heavy Cream
1/2 Chicken Broth
Salt And Pepper, to taste
Directions:
1. Salt and pepper both sides of chicken.
2. Heat oil and butter in a large skillet over medium-high heat. Cook chicken on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn.
4. Next pour in the wine being and let it bubble up and cook until it's reduced by half.
5. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick.
6. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
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