Grilled chicken with creamy mustard pan sauce
Finally! I have made a chicken pan sauce that tastes amazing without using butter. 🙂 This recipe makes 3 serves of chicken & mustard sauce. I served mine with parmesan garlic mashed potatoes (mashed potatoes, crushed garlic, black pepper, milk, parmesan) and steamed green beans.
1 1/2 small chicken breasts
1 tbsp dijon mustard
1 tbsp low-fat cream
1 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Freshly ground black pepper
Marinate the chicken breasts with the olive oil, garlic powder, onion powder and freshly ground black pepper, for 1+ hours. Heat a frypan to a medium-high heat. Add the chicken to the pan, cover with a lid, and cook, for 4-5 minutes on either side, until the chicken is cooked through. (While the chicken is cooking, the lid should keep all the chicken juices in the pan – save these for the sauce). Remove the chicken from the pan, leave the juices in, and add the mustard and cream. Allow to simmer for a few minutes, until the sauce thickens. Serve chicken breast topped with mustard-cream sauce and freshly parsley.
Notes: if there is not enough chicken juice left in the pan, add a bit of chicken stock to make your sauce!
Have you tried this grilled chicken with creamy mustard pan sauce?, let me know in the comments 🙂