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Chicken and Mushrooms in Mustard Cream Sauce
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Description
This is a modification of the tilapia with mustard cream sauce by clementinescooking. I created it in order to use chicken instead of fish.
Ingredients
- 2 whole Thin Chicken Breast Cutlets
- ¼ teaspoons Thyme
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Salt
- ¾ cups Chicken Broth
- 2 Tablespoons Spicy Brown Mustard
- 2 Tablespoons Heavy Cream
- 4 ounces, weight Sliced Button Mushrooms
Preparation
1) Season both sides of 2 thin chicken breast with thyme, salt and pepper. If they aren’t thin, you can pound them out until they are.
2) In a hot skillet, cook chicken 1 1/2 – 2 minutes on each side. Then add chicken broth to the skillet and bring to a boil.
3) Reduce heat, add mustard, cream and mushrooms. Simmer until sauce thickens and chicken is thoroughly cooked.
I serve this with the sauce and mushrooms poured over the chicken along with a side of some steamed asparagus.
Once again, thanks clementinescooking for the original recipe!
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