Creamy Mustard-Sauced Chicken

This recipe is based off of one I found on letsdishrecipes.com via a post I saw on Pinterest. I've been planning this recipe all weekend and now finally got to try it out. I'm normally not a fan of mustard on sandwiches and such, but as part of this mixture to season the chicken I thought it was delicious.

Day 5- Dijon Chicken

Begin by seasoning the chicken with pepper and any dry herbs. Saute it over the stove. About half-way through add any fresh herbs you would like to include. I used sage and rosemary.

When chicken is fully cooked, place chicken on a separate dish and begin to make the sauce in the same pan you just used.

To make the sauce, just whisk together the following ingredients for about 2-3 minutes.

• 2 tbsp. olive oil
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 3 tbsp. Dijon Mustard
• Oregano

Pour over chicken and enjoy!


Serving Suggestions
I poured the sauce over the chicken in a shallow bowl, because it turned out less creamy than I was planning. There was a lot of extra sauce, so I poured some of the excess in a mini-serving bowl and dipped pieces of chicken in it as I was eating. I served it with the same crock pot- corn on the cob recipe that I used last week.