Mustard Cream Chicken
Course:
Dinner
Seasonal Event:
Spring
Bobby Berk's Mustard Cream Chicken Dinner - Home & Family
INGREDIENTS:
Chicken in Cream Sauce:
- 4 chicken breasts
- 2 cups heavy cream
- 1/2 cup whole-grain mustard
- 1 tbsp tarragon, chopped
- 2 sprigs rosemary
- 1 shallot, thinly sliced
- Salt and pepper to taste
Brussel Sprout Salad:
- 1 cup Brussel sprouts
- Salt and pepper to taste
- 2 cups spinach
- 1/4 cup dried tart cherries
- 1/4 cup shaved or slivered almonds
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Preheat oven to 400 f. In a saucepan, simmer heavy cream with mustard, tarragon, salt, and pepper for 5-10 minutes, until it slightly thickens.
- Place chicken breasts in a shallow baking dish. Pour cream sauce over chicken. Bake at 400 for 25-30 minutes, until chicken is cooked, and sauce has thickened.
- If you (or one of your dinner guests) is lactose intolerant, you can make this same recipe with coconut milk. It won’t turn out as thick, but it’ll still taste delicious!
- Trim and slice Brussel sprouts into thin slivers. Sauté on medium heat with a little bit of olive oil for about 6-8 minutes, until softened and slightly browned.
- Let Brussel sprouts cool in the pan for 10 minutes. Then toss with remaining salad ingredients.
- Slice chicken and serve on a platter garnished with fresh rosemary and side salad. I like to take the remaining sauce and put it in a bowl for people to spoon on top of their chicken (everyone loves extra sauce)!
- Enjoy!