Chicken Breast in Herb Mustard Cream Sauce Recipe
Cooking for 1 or 2 Recipes from Razzle Dazzle Recipes
Chicken Breast in Herb Mustard Cream Sauce
1 boneless chicken breast, cut in half
1 to 2 tbsp. balsamic vinegar
1 tbsp. white wine
1/2 cup heavy cream
1 tbsp. herbed Dijon mustard
Sauté chicken breast halves in a little olive oil until golden brown and cooked
throughout. Remove to a warm plate.
Pour off any excess oil from the pan. Over high heat, add the wine and balsamic
vinegar, scraping the pan and reducing the liquid until thick and syrupy.
Add the heavy cream and boil vigorously, continuously scraping the pan with a
wooden spoon, until the cream is thick and reduced by about half its original
Remove from heat, stir in the mustard, and spoon over the chicken.