Grilled or pan-seared chicken breast, sliced
Topped with a creamy mustard herb sauce
Served with roasted baby potatoes and sautéed mushrooms
Here’s everything you'll need to make it:
🛒 Ingredients
For the Chicken:
2–4 boneless, skinless chicken breasts
Olive oil
Salt and pepper
Garlic powder (optional)
Paprika or smoked paprika (optional)
For the Creamy Mustard Herb Sauce:
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional)
1/2 cup heavy cream or half-and-half
1/4 cup chicken broth (or white wine)
1 tbsp butter
1 tsp garlic (minced)
1 tsp fresh chopped parsley (or 1/2 tsp dried)
Salt and pepper to taste
For the Roasted Potatoes and Mushrooms:
1.5 lbs baby potatoes (halved)
1 cup mushrooms (sliced, optional: cremini or button)
2 tbsp olive oil or melted butter
1 tsp garlic powder or minced garlic
Salt and pepper
Fresh or dried parsley for garnish
🍳 Instructions Overview
1. Prep Potatoes and Mushrooms
Toss with olive oil, garlic, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes, stirring once.
2. Cook the Chicken
Season with salt, pepper, and spices. Grill or pan-sear for 5–7 minutes per side until golden and cooked through. Let rest before slicing.
3. Make the Sauce
In the same pan, add butter and garlic.
Stir in mustards, chicken broth, and cream.
Simmer until slightly thickened, then stir in herbs.
4. Assemble
Slice the chicken, drizzle with sauce, and serve with the roasted potatoes and mushrooms.
Tags:
Usa