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.

Makes 4 servings.

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Submitted 5/6/06.
Source: hot, hotter, hottest
Submitted By: b smith

Chicken Breasts in Mustard Cream Sauce