Chicken with Mustard Cream Sauce


This dish is classic and elegant! Serve with rosemary oven-roasted potatoes and sautéed haricots verts. You can also serve with your favorite salad. Impress any guest with this easy to-do recipe. Perfect for entertaining or on a busy weeknight, it is a delicious main entree for any occasion!

OO&B Ingredients: Organic Crushed Rosemary EVOO; Pommery Meaux Grain Mustard; Salt Flower (Fleur de Sel)


4 boneless, skinless chicken breasts

2 Tbsp. Organic Crushed Rosemary extra virgin olive oil

2 Tbsp. unsalted butter

3 whole garlic cloves, minced

1 cup dry white wine or brandy

1 Tbsp. Pommery Meaux Grain Mustard

2 Tbsp. heavy cream

Fleur de Sel salt


Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides. Heat the OO&B Organic Rosemary Extra Virgin Olive Oil and butter in a large skillet over medium-high heat.

Cook cutlets on both sides until golden brown and just about cooked through. Transfer the chicken to a plate, reduce the heat to medium and add the garlic, stirring quickly to avoid it burning. Add the white wine or brandy and let it bubble up, cooking it until the liquid is reduced by half.

Add the Pommery Meaux Grain Mustard and stir to combine, then pour in the cream. Add the chicken back to the sauce and let the sauce cook for a few more minutes, until the chicken is cooked through and the sauce is combined.

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