This rich chicken dish is excellent served with wild rice, or over pasta. Definitely a crowd pleaser, this entrée also requires only a few steps. Sautéed or steamed vegetables will complete the meal.
- 4 medium-sized chicken breasts
- 3 cups heavy cream
- 2 cloves garlic, minced
- 2 tablespoons brown mustard seeds
- 1 teaspoon dried thyme
- 3 tablespoons Dijon mustard
- 3 tablespoons coarse-grained mustard
- Salt and pepper, to taste
- Parsley or fresh thyme, for garnish
Place the chicken breasts in a large pot and cover with water. Bring to a boil over high heat; boil for 10 minutes. Remove pot from the heat and let chicken stand for 10 minutes. Remove with a slotted spoon and cool slightly. When cool enough to handle, remove the meat from the bones, taking care to remove the tendons and fat. Set aside until needed.
In a 12- or 15-inch skillet, combine the cream, garlic, mustard seeds, and thyme. Bring to a boil over high heat, stirring constantly since heavy cream cooked over high heat tends to boil over. Cook for 8 to 10 minutes or until the cream is almost thick enough to coat the back of a spoon.
Add the reserved chicken and the mustards and mix well. Cook for 2 to 3 minutes or until the sauce is thick and the chicken is hot all the way through. Season with salt and pepper and garnish with parsley or thyme sprigs. Serve immediately.
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