Chicken with Mustard Cream Sauce

By Lsweetnell

I make this all the time and it is a favorite. I am not that fond of Dijon mustard, but it adds a lot of flavor to this chicken. I do serve with noodles so I make twice the sauce; however, it is great on its own or with mashed potatoes, or oven roasted potatoes(see below). Even my Sis loved it and she thought she hated Dijon mustard. Please try this recipe, you will be glad you did.

Ingredients

• 4 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tbsp corn starch (in a cup or small bowl combine with broth)
• 1/2 cup heavy cream (can use half and half)
• 1/2 can of cream of chicken soup
• 2 tbsp butter
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried tarragon or 1/4 teaspoon oregano

Preparation

Step 1

Add olive oil to a large skillet and preheat over medium-high heat.
Season chicken breasts with salt and pepper.
Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.

Pour chicken broth combined with corn starch (whisk with a fork to ensure cornstarch is not lumpy) into hot skillet.
Whisk in the cream, mustard and tarragon or oregano. Stir in cream of chicken soup, and the butter. Cook and stir for about 2 minutes. Do not boil the any cornstarch mixture too long or the mixture will unthicken. Once it comes to a boil and thicken, reduce the heat or turn off the heat. Will not break though if you keep warm or put the chicken in and place in the oven. Just don't keep boiling it.
Pour sauce over chicken and serve.

If you want oven roasted potatoes:

One medium potato per person, plus two potatoes
1/3 cup of olive oil
salt and pepper to taste
1 pkg onion soup mix

Cut up potatoes in bite size chunks, don't have to peal just wash, cut out eyes and bad spots and pat dry, place on cookie sheet. I use a silicone sheet so the potatoes don't stick. Drizzle olive oil, or any other oil, over the potatoes, salt and pepper. Sprinkle over a package of onion soup mix, toss with your hands to coat all the potatoes. Bake in a preheated oven at 375 for 30 minutes. You might want to turn the potatoes half way through. Pour into a shallow serving bowl and serve.