Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup heavy cream
- 1/4 cup Dijon mustard
- 1/4 cup chicken broth
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the chicken broth, scraping any browned bits from the bottom of the pan.
- Stir in the Dijon mustard and heavy cream, mixing well until combined.
- Allow the sauce to simmer for 2-3 minutes, thickening slightly.
- Place the cooked chicken breasts back in the skillet, coating them in the sauce. Heat through for about 2 minutes.
- Transfer the chicken to a serving plate and drizzle the sauce on top. Sprinkle chopped parsley for a fresh garnish.