This creamy mustard sauce is a delicious accompaniment to chicken. The combination of butter, garlic and herbs creates a rich sauce that goes perfectly with tender chicken. Serve it with your favorite sides for a complete meal.
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and add to the skillet. Cook for 5-7 minutes per side or until the chicken is cooked through. Remove from the skillet and set aside.
Melt the butter in the same skillet. Add the garlic and thyme and cook for 1-2 minutes or until fragrant. Pour in the white wine and simmer for 3-4 minutes or until slightly reduced. Stir in the heavy cream and mustard and bring to a simmer. Simmer for 2-3 minutes or until thickened.
Return the chicken to the skillet and spoon the sauce overtop. Serve immediately.
