Chicken in a 3-Mustard Cream Sauce

Ingredients:

• 3 TBSP - Olive Oil

• 3 Each - Split Chicken Breasts, skin on

• 1 Tsp - Italian Seasoning

• 1 Tsp - Kosher Salt

• ½ Tsp - Fresh Ground Black Pepper

• 1 TBSP - Butter

• ½ Each - Yellow Onion, thinly sliced

• 4 Each - Garlic Cloves, thinly sliced

• ½ Cup - White Wine

• ½ Cup - Chicken Broth

• ½ Cup - Heavy Cream

• 2 Tsp - Honey Mustard

• 2 Tsp - Dijon Mustard

• 2 Tsp - Whole Grain Mustard

• 4 Sprigs - Fresh Thyme

Preparation:

1. Preheat oven to 375º.

2. Heat a large cast iron skillet over medium heat for 1 minute and add the oil.

3. While the oil heats, season both sides of the chicken with salt, pepper and Italian seasoning. Cook the chicken, skin-side down until the skin is crispy and golden brown. Flip the breasts over and cook another 5 minutes.

4. Once chicken is browned on both sides, transfer to a separate plate.

5. Set the heat to medium and add 1 tablespoon butter to the skillet.

6. Add onion and sauté about 5 minutes or until translucent. Add the garlic and cook another minute or so, stirring often.

7. Slowly add the wine to the skillet and stir.

8. Add the broth, cream, three mustards. Season with salt and pepper and stir well.

9. Place partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure not to overcrowd the pan. Add thyme leaves in between the chicken pieces.

10. Cook, uncovered, at 375°F for 35-40 minutes or until internal temp of chicken is 165 degrees.

11. Enjoy chicken topped with your mustard cream sauce along side some roasted potatoes and a roasted green veggie.

Tips:

• You can use any chicken you want for this sauce, i.e. chicken thighs or boneless skinless chicken breasts. You could even make this dish with pork chops!

• Try this dish with different mustards. If you don’t have one listed, try using what you have.

• If you don’t have white wine, you can use chicken broth.