Chicken With Easy Creamy Mustard Sauce

This has become a go-to meal for when I'm feeling tired, lazy... or both. The sauce is so easy, but incredibly rich and delicious.

Yield: 2

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Chicken with Easy Creamy Mustard Sauce

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Ingredients

Chicken

• 2 Boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• White truffle salt (I used Selezione Tartufi White Truffle Salt from Sur la Table) and fresh ground pepper

Creamy Mustard Sauce

• 1 cup of heavy cream
• 1 tablespoon mustard (I used Olivier® Napa Valley Toasted Shallot and Dark Beer Mustard from Sur la Table, which is crazy delicious)
• Salt and pepper (if needed)
• 1 tablespoon fresh Parmesan, shredded

Instructions

Chicken

1. Preheat oven to 350 (f).
2. Add the vegetable oil and heat up an oven-safe skillet to medium-high heat until the oil is hot.
3. Generously salt and pepper the chicken and carefully add the chicken to the pan. Don't move the chicken while it's browning. After about 6-8 minutes turn the chicken (the chicken should turn relatively easily, if it's sticking to the pan it's not ready to turn).
4. Put pan and the chicken in the oven and cook for about 25 minutes or until a meat thermometer reads 165 (f).
5. Remove the chicken from the skillet and let it rest on a plate or wrapped in aluminum foil to keep it warm while you make the sauce.

Creamy Mustard Sauce

1. Use the same pan and set to medium.
2. Add the cream and deglaze the pan using a whisk for a minute or two, whisking often.
3. Stir in the mustard, salt and pepper and mix well for another minute or two.
4. Pour the sauce over the chicken and sprinkle with shredded Parmesan.

Notes

I served this on a bed of steamed spinach.

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