Chicken Dijon

Ingredients

• 4 8-oz Boneless skinless chicken breasts
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil )
• 2 cloves Garlic )
• 1/2 cup Chicken broth
• 2/3 cup Heavy cream )
• 1 tbsp Fresh thyme
• 2 tbsp Whole grain Dijon mustard )

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

2. 2

   Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.

3. 3

   Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.

4. 4

   Add the chicken broth. Scrape the bottom of the pan with a wooden spoon to release any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.

5. 5

   Add the cream and thyme, and increase the heat to return to a gentle simmer. (See notes below if you want to make the sauce a little sweet at this step.) Simmer for 2-3 minutes, just until the sauce thickens (it will reduce in volume).

6. 6

   Turn off the heat and stir in the Dijon mustard.

7. 7

   To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.