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Chicken With Lemon Mustard Sauce

Ingredients
  Chicken breasts 3 , rinsed, skinned, boned, and cut in half
  Ground black pepper/White pepper To Taste
  Salt/White pepper To Taste
  Light cream 1 1⁄2 Cup (24 tbs)
  Coarse grained mustard 4 Teaspoon (Country Or "Parisian'-Style)
  Lemon marmalade 2 Tablespoon
  Cayenne 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Finely minced chives/Italian flat-leaf parsley/sliced green tops of scallions 1 Tablespoon (Garnish)
Directions

Season chicken with salt and pepper.
In bowl, whisk together cream, mustard, marmalade, and cayenne.
Melt butter and oil in saute pan and saute chicken over medium-high heat for 30 seconds on each side.
You may have to do this in two batches.
Reduce heat and add cream mixture.
Cook over medium heat, gently simmering, until sauce is thick enough to coat the back of a spoon and chicken is cooked through—approximately 10 minutes.
Sprinkle with chives, parsley, or scallions before serving.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Mustard

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