Chicken breasts that are soft and cooked in a tasty white wine sauce with a hint of Dijon mustard. Fresh parsley is added at the end.
Ingredients:
- 4 chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions:
Add salt and pepper to the chicken breasts
Warm up the olive oil in a big pan over medium-high heat
It will take about 5 minutes on each side for the chicken breasts to turn golden brown after you add them
Take it out of the pan and set it aside
Put butter and minced garlic in the same pan and melt them together
This will take about one minute of cooking
Use white wine to clean out the pan and scrape up any browned bits on the bottom
Pour in the Dijon mustard and chicken broth
Stir well and bring to a simmer
Put the chicken breasts back in the pan and cook on low heat for 10 minutes, or until the chicken is fully cooked
Add the heavy cream and stir it in
Simmer for another 5 minutes, or until the sauce gets a little thicker
Before you serve the chicken and sauce, sprinkle chopped parsley on top of them
