Chicken with Mustard Cream on Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. For a side dish, serve couscous mixed with sautéed red bell pepper, carrots and dill. Buy a strawberry tart to finish. Ingredients:
1 bunch watercress, stems trimmed |
2 skinless boneless chicken breast halves |
1 tablespoon butter |
1/3 cup canned low-salt chicken broth |
1/4 cup whipping cream |
2 1/2 tablespoons honey dijon mustard |
Directions:
1. Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.
2. Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.
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