These Mustard Chicken Breasts are one of those dishes that can save a meal, no matter the day or time. The recipe is super easy and impossible to mess up, resulting in juicy breasts with a delicious sauce that's perfect for dipping all the bread in the world.
Treat your loved ones! With a delicious chicken with creamy mustard sauce. We guarantee you'll love our recipe and seasoning.
Ingredients: Serves 4
1/2 cup chicken broth
6 tablespoons
1/3 cup cream cheese, at room temperature
1 tablespoon finely chopped herbs (parsley, basil, or chives)
1 tablespoon oil
4 (6-ounce) boneless chicken breasts
1 teaspoon finely chopped garlic
Preparation
Mix the broth, mustard, cream cheese, and herbs until smooth. Set aside.
Cook the chicken in a hot pan with oil for 7 to 8 minutes on each side.
Add the mustard sauce and garlic. Simmer over medium heat for 3 to 5 minutes until the sauce thickens and the flavors develop.
Serve the chicken with vegetables or rice.
Some tips
Keep in mind that the sauce thickens as it cools, and this is normal. When you heat it, it will be a little thinner again.
Once the sauce has reached the thickness you like, don't let it boil, as the cream in the sauce could curdle. If it curdles, remove the chicken from the pan and add half a tablespoon of cornstarch dissolved in a little milk to prevent lumps when added. Stir until the sauce thickens again and return the chicken to the pan.
If you want the sauce to be thicker, let it simmer for a little longer. If after a couple of minutes you see that the consistency hasn't changed and you'd still like it thicker, you can add a little more cornstarch. As in the previous step, first dissolve it in a little milk to prevent lumps when added to the pan. You could also add more cornstarch when whisking the mixture.
Reminder: When I use tablespoons or teaspoons in the recipe, they're actually measuring spoons (not kitchen spoons). This is important in this recipe because more or less cornstarch affects the final consistency of the sauce.
