Creamy Dijon Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 ½ pounds boneless, skinless chicken breasts (cut or pounded thin)

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 tablespoon olive oil

1/2 cup chicken broth

2 tablespoons dijon mustard (traditional or stone ground)

1 tablespoon honey

1 cup heavy cream

1/2 teaspoon salt (or to taste)

Directions

Season the chicken on both sides with salt, pepper and garlic powder. Place the flour in a shallow dish. Coat each side of the chicken breast with flour.

Heat a large skillet with olive oil over medium heat.

Once the oil is hot, add the chicken in a single layer in the pan. Make sure the chicken has space, if there is too much chicken, cook it in batches.Cook chicken 2-3 minutes per side without moving to allow the chicken to get a nice sear on each side.Remove the chicken and set aside.

Once you have cooked all of the chicken, deglaze the pan with the chicken broth. Add the mustard and honey to the broth, then slowly stir in the cream until everything is combined. Season with up to 1/2 teaspoon of salt to taste.

Add the cooked chicken and juices back into the sauce and allow the chicken to simmer until done (165˚F internal temp.)

Garnish with freshly chopped parsley and enjoy warm.

Nutrition

• Calories: 479 kcal
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.02 g
• Cholesterol: 177 mg
• Sodium: 987 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 39 g