This classic French dish is ready in 30 minutes but tastes like you’ve fussed for much longer than that. There is a hint of mustard that goes hand in hand with plump chicken breasts and spring asparagus.
Chicken with Mustard Cream
There are 0 Carbs in the Mustard Cream if you use chicken stock instead of wine (and hardly any even if you do!) Add fresh herbs to the sauce if you want, but there is lots of flavour without.
We prefer serving Skillet Sauteed Asparagus alongside the Chicken with Mustard Cream. If you really must have a starch, we recommend Rosemary and Garlic Roasted Potatoes or Roasted/Grilled Tarragon Potatoes.
Ingredients
- 2 large chicken breasts 0 CHO
- Salt 0 CHO
- Pepper 0 CHO
- 1 TBSP butter 0 CHO
- 1 TBSP olive oil 0 CHO
- 1/4 cup white wine 1.5 CHO
- ½ TBSP (7 gr) Dijon 0 CHO
- ½ tsp. (3 gr) grainy mustard 0 CHO
- ½ cup cream 0 CHO
TOTAL CHO 1.5 CHO
- 2 SERVINGS = .75 CHO PER SERVING
Instructions
- Heat butter and olive oil in a medium sized skillet.
- Liberally salt and pepper chicken breasts and add to hot skillet. Sauté chicken breasts until cooked through, flipping about every 5 minutes. The exact time will depend on your heat, the goal is to have a nice golden brown chicken breast without burning.
- Remove chicken from the skillet to a plate and set aside.
- Add wine or stock to the skillet and reduce by half, stirring frequently.
- Next whisk in mustards and then cream. Whisk frequently until reduced by about half.
- Place the chicken breasts on serving dishes and drizzle some Mustard Cream over each. We like to serve this on heated Fajita pans, but any plate will do. Add sides of choice and enjoy!
