Skillet Chicken Recipes
Chicken Breast in Herb Mustard Cream Sauce
Yield: 2 servings
Ingredients
- 1 boneless chicken breast, cut in half
- 1 to 2 tablespoons balsamic vinegar
- 1 tablespoon white wine
- 1/2 cup heavy cream
- 1 tablespoon herbed Dijon mustard
Instructions
- Sauté chicken breast halves in a little olive oil until golden brown and cooked throughout.
- Remove to a warm plate.
- Pour off any excess oil from the pan.
- Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy.
- Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume.
- Remove from heat, stir in the mustard, and spoon over the chicken.