it seems like this time of year, everyone everywhere is eating heavy, holiday food. i like flipping through magazines of this year's must have pies to go with the perfect way to make turkey just as much as the next guy, but those recipes don't help at all when it's 6:00 on a monday and i have exactly 30 minutes before a toddler hunger meltdown starts. this chicken is perfect for those nights. virtually no prep, a tiny bit of babysitting to make the sauce, and thirty minutes later you've elevated boring chicken breasts enough to satisfy mom, dad, and toddler and been able to whip up a couple sides at the same time. sick of chicken? i bet this would be great with pork chops.
chicken with mustard sauce
adapted from fork, knife, swoon
30 minutes, serves 4
2 chicken breasts cut into cutlets or 4 chicken breast cutlets
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine
1 1/2 tablespoons dijon mustard
pinch dried thyme
1/3 cup half & half
- season the chicken with salt and pepper.
- in a large skillet, melt the butter over medium high heat. add the chicken and cook 4-5 minutes on each side until browned and cooked through. if all of your chicken doesn't fit in the pan at once, cook in two batches. remove the chicken from the pan and set aside.
- add the garlic and cook about 30 seconds, until fragrant. add the wine and cook until reduced by half, about 1 minute.
- add the mustard, thyme, and half & half and cook, whisking until the sauce is thickened, 1-2 minutes.
- serve the sauce over the chicken breasts.