There are times when I go all out for dinner. Spending hours chopping in order to make complicated recipes with multiple steps. There’s something quite satisfying about that. But there are times when I want to make something yummy, but without all the fuss and muss of the culinarily complex.
I don’t recall where I first had chicken in mustard sauce, but I know it was love at first bite. Over the years I’ve served this to my family and to guests, in the early years making it with heavy cream and lately with the lighter sour cream. Either way the taste is delicious and best of all, it’s quick and easy to make!
Chicken Breasts with Dijon Mustard Sauce
* 1 tablespoon butter or butter substitute
* 1 tablespoon olive oil
* 2 large shallots, sliced
* 6 boneless chicken breast cutlets
* 1 cup light sour cream
* 1/3 cup 2 % milk
* 3-4 tablespoons Dijon mustard
* 3 or 4 scallions, chopped, about 1/4 to 1/3 cup
In heavy skillet over medium high heat, melt butter with olive oil until it begins to sizzle; add shallots and cook until softened, stirring.
Add chicken and cook, turning once, for about 15 minutes or until chicken is browned and fork tender. Remove chicken and shallots from skillet; set aside.
In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with scallions. Serve with rice or wheat pilaf and a green veggie.