I serve my chicken over garlic smashed potatoes (with a big tablespoon of grainy mustard added) and then pour on the creamy sauce. Simple – but delish! Recipe courtesy of Jacqueline Twa
2 boneless, skinless chicken breasts
1 Tbsp butter
1 Tbsp olive oil
1/4 cup each low sodium chicken broth & decent white wine
3 Tbsp good grainy mustard
3/4 cup whipping cream
salt & pepper
1 Tbsp fresh finely chopped thyme
Pound out the chicken breast halves in a baggie, removing them when about a ¼ inch thick. Place chicken in tray and season well with salt and pepper on each side.
Spread salt and pepper seasoned flour on a plate and coat the chicken well.
Brown the meat in a large skillet over medium to medium-high heat using butter and oil and pan fry until nicely brown, about 3 to 4 minutes on each side (the chicken should be juicy, but not pink).
Remove chicken to a clean plate. Reduce heat under pan to medium. Immediately pour in chicken stock and wine, and deglaze the pan using a spatula to scrape up any sticky bits from bottom. Boil until it thickens, about 2 minutes.
Add mustard and whipped cream and boil until sauce the sauce thickens a bit more – about 3 to 5 minutes. Add salt and pepper and fresh thyme to taste.