Poulet crémeux à la moutarde

Ingrédients

• 4 chicken breasts (pounded to even thickness)
• salt and pepper (to taste)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley (chopped, for garnish)

Préparation

1. 1

   Season the Chicken:: Start by seasoning both sides of the thin chicken breasts with salt and pepper.

2. 2

   Cook the Chicken:: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set it aside.

3. 3

   Sauté Garlic:: Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.

4. 4

   Create the Sauce:: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in both the Dijon and whole grain mustards, and then add the heavy cream. Mix well to combine.

5. 5

   Simmer:: Bring the sauce to a simmer and let it cook for about 5 minutes, or until it starts to thicken slightly. Stir in the dried thyme.

6. 6

   Combine:: Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken and let everything simmer together for another 2-3 minutes to ensure the chicken is heated through and coated with the creamy mustard sauce.

7. 7

   Garnish and Serve:: Garnish with fresh chopped parsley before serving.