What you need,
2 Boneless, Skinless Chicken Breasts
1 Tbsp. Olive Oil
1 Tbsp. Butter
3 Garlic Cloves, Minced
3/4 cup White Wine
1 Tbsp. Dijon Mustard
1 Tbsp. Grainy Mustard
3 Tbsp. Honey
½ cup Heavy Cream
½ cup Chicken Broth
Salt And Pepper, to taste
1 tsp. cornstarch + 1 tbsp. water
Heat a large skillet on medium high and add the butter and
oil until butter has melted.
Cut the chicken lengthwise so they are thin cutlets. Pat
each cutlet dry with a paper towel and season both sides with salt and pepper.
Place the chicken into the skillet and brown on each side,
2-3 minutes per side. Remove the chicken and set aside on a plate.
Reduce the heat to medium and sauté the garlic for 1 minute
until fragrant. Add the white wine and
continue to cook until reduced by half.
Add both mustards and stir to combine. Then add in the heavy
cream, chicken broth and honey. Add salt and pepper to taste. Whisk well to
combine.
In a small bowl stir the cornstarch and water together, add
the mixture. Whisk until the sauce gets thick, about 2 minutes.
Add the chicken back to the sauce and allow the chicken to
cook in the sauce for 4-5 minutes until it is cooked through.
Serve the chicken and sauce over a bed of rice with a lovely
side of crispy broccoli.
Jen of My Tiny Oven
