CHICKEN W/DIJON CREAM SAUCE

Chicken w/Dijon Cream Sauce image

Provided by Stacy Wood @stacymarie

Categories Chicken

Number Of Ingredients 9

4 - boneless skinless chicken breasts
2 tablespoon(s) extra virgin olive oil
1 tablespoon(s) chardonnay (i use black swan)
1 cup(s) heavy whipping cream
1 tablespoon(s) dijon mustard
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 tablespoon(s) chopped parsley (garnish)
2-4 cup(s) white rice (cooked)

Steps:

Preheat a sauté pan over medium heat. Add the olive oil. Place the chicken in the pan and cook until golden brown on each side. Remove the chicken from pan. Add the wine and Dijon mustard. Bring to boil, scraping the brown bits of chicken off the bottom of the pan and mixing with the wine. Add the heavy cream and reduce the sauce until thick and bubbly, stirring frequently, about 5 minutes. Season with salt and pepper. Return the chicken to the pan to heat through. Serve the chicken with the pan sauce. Place on cooked white rice Garnish with the parsley. Serve with a chilled Chardonnay.