Rosemary and Dijon mustard chicken
Ingredients
- 2 chicken breasts
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 sprigs fresh rosemary
- ½ cup white wine
- 3 tbsp Dijon mustard
- ¾ cup cream not heavy
- salt & pepper
Instructions
- Chop the garlic and separate the rosemary needles from the stems.
- Cut the chicken breasts in half so you get two thinner pieces out of each breast, and season it with salt and pepper.
- In a pan, add the olive oil and butter and heat them up. Add the chicken breasts and fry for 4-5 minutes on each side, then remove from the pan.
- Lower the heat to medium, then add the rosemary to the pan and fry for 1 minute, then add the garlic and fry for 30 seconds. Add the wine and cook for 30 seconds more to let the alcohol evaporate, then add the Dijon mustard and mix all the ingredients well. Add the cream and mix again.
- Finally, add the chicken back to the pan and cook for 5 minutes over medium heat, allowing the sauce to reduce a bit. Add salt and pepper to taste. Ready!
Notes
- The recipe uses cream with 7% fat content, but you may use lighter or heavier cream depending on your preference.