Ok, ok, let’s face it, I’m a cream sauce addict. You can basically feed me anything, as long as it comes in a cream sauce. And Dijon mustard? it’s a no brainer to me. Hopefully you love this kind of stuff as much as I do, and you will not only appreciate this dish, but cook it with me! I promise you won’t regret it. It’s quick, it’s delicious, and of course super easy.
What you’ll need:
- 3 to 4 boneless chicken breasts, cut into cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1tsp paprika
- olive oil
- 1/2 cup Holland House White Wine
- 1 shallot, chopped
- 1 tbsp Grey Poupon Dijon Mustard
- 1 tbsp Kosciusko Coarse Grain Mustard
- 1/2 cup College Inn Chicken Broth
- 1/4 cup Horizon Heavy Cream
- 2 – 3 sprigs of thyme
- Heat a sautee pan with a tablespoon of olive oil. Add the shallots and sautee for 3 – 4 minutes. Season the chicken with salt and pepper over mediumheat. Add the chicken and sautee for another 8 – 10 minutes, until the chicken starts browning.
Once the chicken starts browning, add white wine, chicken broth, Dijon mustard and coarse grain mustard. Stir well and simmer for about 10 minutes on low heat.
Add the heavy cream and paprika, and stir well. Add the thyme sprigs. Now partially cover the pan. Simmer on low heat for another 10 – 15 minutes. Add salt if needed. Serve with rice or potato dish of your choice.
Bon Appétit!