Chicken in Mustard Cream Sauce

Mustard is one of those ingredients that I underestimate. As far as condiments go, I'm likely to reach for ketchup for my burger, or mayonnaise for my sandwiches, so mustard kind of takes a back seat. However, this meal is really all about the mustard. It's not overpowering, but it adds just enough tangy mustardy flavor to make boring-old-chicken into something much tastier. This will certainly be added to our rotation of chicken dishes as it was a huge hit! Enjoy :o)

Chicken in Mustard Cream Sauce

Serves 4

Ingredients

2 chicken breasts, boneless/skinless, cut in half into two thin cutlets

1 tbsp. butter

1 tbsp. vegetable oil

salt and pepper

1/4 cup minced onion or shallot

1/2 cup dry white wine

1/2 cup low-sodium chicken stock

1/4 cup heavy cream

2 tbsp. whole grain mustard

1 tbsp. smooth dijon mustard

Directions

Heat the butter and oil in a large sautee pan over medium high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the sautee pan and cook until they are golden brown, about 2 minutes (resist the urge to move them as they will stick).  Turn the chicken over and cook on the second side for about 3 minutes longer, or until the juices run clear when poked with a knife. Remove the chicken to a plate and cover to keep warm.

In the same pan, make the mustard sauce. Keep the heat on medium high and add the onion. Cook for about 2 minutes until slightly softened, then add the wine. Scrape up the bits on the bottom of the pan, and raise the heat to high to bring the wine to a simmer. Continue cooking for 2-3 minutes or until there is about 2 tbsp. of liquid left in the pan. Add the chicken stock and simmer until reduced by half. Stir in the heavy cream, 1/2 tsp of salt, 1/4 tsp. of pepper,  and bring to a simmer. Let the sauce simmer until the sauce coats the back of a wooden spoon, about 2 minutes. Shut off the heat and stir in the mustards. Return the chicken to the pan and allow them to heat through before serving. Be generous with the sauce when serving! Yum! :o)

Adapted from The Williams Sonoma Cookbook and Smitten Kitchen