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Monday, November 7, 2011

Chicken with Mustard Cream Sauce

This chicken was SO good. We loved the combination of the Dijon mustard and oregano over the tender chicken We ate ours with red potato mashed potatoes and brussels sprouts.


4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt, pepper, garlic powder - to taste
1/2 cup low sodium chicken broth
1/3 cup of butter, I use Smart Balance Buttery Sticks
3/4 cup of milk, I use 1%
4 tablespoons Dijon mustard
2 teaspoons oregano
2 teaspoons cornstarch


Preheat oven to 350.
Drizzle chicken with EVOO. Season both sides with salt, pepper and garlic powder. Cook for about 30 minutes, turning chicken half way until it reaches 165 degrees.

Meanwhile, in a sauce pot. Melt butter over low heat. Add milk, chicken stock, mustard and oregano. Cook for about 5 minutes on low. Remove 1/4 cup of sauce and mix in 2 teaspoons of cornstarch. Gradually add that back to the sauce pot and continuing stirring. Increase heat until sauce bubbles and thickens.

Pour sauce over chicken. There will be plenty of sauce leftover to use over rice or mashed potatoes.

recipe adapted from Let's Dish Recipe's

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