Categories: Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 tsp. coarse salt
• Freshly ground black pepper
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 cloves garlic, minced
• 1 1/3 cups reduced sodium chicken broth, divided
• 1 heaping Tbsp. Dijon mustard
• 1 heaping Tbsp. grainy brown mustard
• 1/3 cup heavy cream
• Chopped parsley, for garnish

Directions

1. Slice chicken breasts in half horizontally to make 8 thinner chicken breast pieces. Sprinkle salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high. Working in batches, add chicken and cook until golden brown and done in the middle, 2 to 3 minutes per side. Remove to a plate. Add garlic to pan. Cook and stir 3 minutes. Pour in 1 cup chicken broth and cook, stirring to loosen brown bits on bottom of pan, until liquid is reduced by half, about 3 minutes.
3. Stir in mustards and remaining 1/3 cup broth. Then stir in cream and bring to a simmer. Turn off heat. (If sauce seems too thick, add a little extra chicken broth.)
4. Place one or two chicken pieces on a plate, then spoon on a generous amount of sauce. Top with parsley.

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