1/2 cup Chicken Broth
6 Tbs Dijon Mustard
1/3 cup cream cheese, softened
1 Tbs Italian Seasoning
1 Tbs Oil
4 Boneless Skinless Chicken Breasts
1 tsp minced garlic
Mix broth, mustard, cream cheese and herbs until well blended.
Cook chicken in hot oil in a skillet until browned on both sides, about 15 minutes.
Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly.
***Delish! I cut up the chicken before browning, so it was bite-sized. We ate it with rice, but it would be great over pasta as well.***