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Sunday, April 22, 2012

Chicken with Creamy Dijon Sauce

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.***

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