Tuesday, March 27, 2012

Grilled Chicken with Mustard Ceam Sauce

This was SUCH a great dinner!
I was a tad worried that my husband wouldnt like it, but he loved it too!
I will definetly make this again!
Grilled Chicken with Mustard Cream Sauce
serves 2
2 butterflied boneless skinless chicken breast
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream*
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 tsp chicken base (optional)

Chicken:
Season chicken with salt and pepper and grill on the BBQ for about 20 minutes, or until no longer pink.
Sauce:
Combine chicken broth, heavy cream, dijon mustard, oregano, and chicken base (if you have it), bring to a soft boil, and simmer for 5 minutes. If you want a thicker sauce, mix 1 tsp of cornstarch with 1 TBS milk, add to the sauce and simmer for a few more minutes.
Pour sauce over chicken and serve.

*if you dont have heavy cream, like me, use 3 TBS melted butter mixed with 1/2 c. milk

2 comments:

Kelli Diane said...

Yum! this looks wonderful!

Danielle Breedlove said...

This looks DELICIOUS! Thanks for the inclusion of the secret if we dont have heavy cream to use butter and milk! I had no idea you could substitute. Thank you!


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