Ingredients for 4 servings
- 4 Boneless Skinless Chicken Breasts, Thin Cut
- 2 Tablespoons Olive Oil
- 2 Tablespoons Darigold® Butter
- 4 Garlic Cloves, Minced
- ¼ Cup White Cooking Wine
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Whole Grain Mustard
- ¼ Cup Chicken Broth
- 1 Tablespoon Honey
- Salt and Pepper
- ½ Cup Darigold® Heavy Cream
Preparation
Heat a large skillet to medium high and heat the butter and oil. Add the chicken to the hot skillet and brown on each side. Remove the chicken and set aside. Continue in the same pan, reducing the heat to medium. Add the cooking wine and garlic and reduce by half. Add the mustards, chicken broth and honey. Finish the sauce by adding the heavy cream, and salt and pepper to taste. Add the chicken back in and cook for 2-3 minutes on a low heat. If the heat is too high once the cream is added the sauce will break and separate.
