The Garden Gate Recipe Collection

Pan Seared Breasts in Dijon Cream Sauce

 

Ingredients

• 2 tablespoons olive oil

• 3 to 4 (6 ounces) boneless skinless chicken breasts

• Salt and freshly ground black pepper

•  

• 1 clove garlic, finely minced

• 1/4 cup low-sodium chicken broth

• 1/2 cup heavy cream

• 2 tablespoons dijon mustard

• 1 teaspoon chopped fresh thyme, plus more for garnish

• 1/2 teaspoon dried sage

• 1 teaspoon honey

 

Directions

 

• Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5-6 minutes per side until cooked through (chicken should register 165°F in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.

• Add garlic to remaining oil in pan and sauté 10 seconds, then add chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.

 

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