- 4 chicken breasts, skin removed
- 3 tablespoons Dijon style mustard
- 2 tablespoons parsley minced
- 1 clove garlic minced
- 1 cup chicken broth
- 1/2 cup whipped cream
This recipe makes 4 servings.
Coat both sides of chicken breasts with
mustard.
In a small bowl, mix parsley and garlic.
In a 10-inch skillet, place chicken broth
and half of the parsley mixture. Using
tongs, add chicken and top with remaining
parsley mixture. Over medium heat, bring to
a boil; reduce heat to low, cover and simmer
for 5 minutes. Turn chicken over, cover and
cook 3 to 5 minutes longer or until no
longer pink in the thickest part. Remove
chicken to a heated platter. Cover and keep
warm. Stir cream into liquid in skillet.
Increase heat to medium-high. Cook and stir
until reduced to about 3/4 cup. Spoon over
chicken and serve.
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