Skillet Chicken with Creamy Mustard Sauce

I'm not a huge mustard person, but this mustard cream sauce is soooooo good.  This is another dinner that Colby always suggests I put on the menu.  It makes you feel good when you have a recipe that your family wants time and time again - and one as good as this one!  This is a quick and easy dinner that can easily be made during a busy weeknight.  I love the sauce so much I'd even double it to drizzle over leftovers the next day.

Skillet Chicken with Creamy Mustard Sauce
Yield: 4-6 servings

Ingredients
2-3 tablespoons olive oil
3-4 boneless skinless chicken breasts
Salt and pepper
1 clove garlic, minced
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon honey

Heat olive oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and add to the hot oil in the skillet.  Cook 6-7 minutes per side until cooked through (the thickest part of the chicken should read 165 degrees F).  Transfer to a plate and cover with foil to keep warm.

Add garlic to remaining oil in pan and saute about 10 seconds, until fragrant.  Add chicken broth, heavy cream, mustard and thyme and cook, stirring constantly until slightly thickened, about 1-2 minutes.  Stir in honey and season lightly with salt.  Pour sauce over chicken and serve warm.

We like to eat this over rice because well, we are a rice-loving family.


Recipe Source: adapted slightly from cookingclassy.com