Thursday, November 26, 2015


4 chix breasts
2T olive oil
2T butter
1T minced garlic
1c white wine
1T Dijon mustard
1T grainy mustard
3T honey
1/2c heavy cream (or whole milk)
1/2c chicken broth
salt and pepper

Heat a large skillet over med-high heat. Add butter and oil to the pan. Trim and pound the chicken and season. Add to skillet and brown both sides. Remove to plate. Reduce pan to med and sauté garlic. Add wine and reduce to half. Add mustards. Add heavy cream, chicken broth, and honey. Add chicken until cooked through.

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