I don’t know about you, but Monday after a holiday is always extra painful waking up in the morning. Particularly after Easter when your diet for the day consisted of chocolate, chocolate, sugar and chocolate. We had a wonderful Easter dinner at my Aunt’s house–sorry everyone, but I have the best family around. Love spending time with them and I can’t wait until the summer when I can see everyone on the reg.
In other, most important, news….my bff and maid of honor, Jess, IS ENGAGED. Umm, could anything in the world be better?? Words can’t explain how happy I am for her and her fiance, Joe. Can’t wait to celebrate with them in Florida next week!!
Okay, so for today, I have a chicken dish that will help bring your blood sugar back to normal levels. It’s tangy, sweet and creamy and you’ll want to lick the extra sauce right out of the pan. But don’t. Burnt tongues are the worst.
The ingredients for this dish are simple: chicken breasts, olive oil, butter, white wine, garlic, dijon mustard, maple syrup, heavy cream, chicken broth, salt + pepper.
To start out, pound your chicken breasts (or cut in half) so that you have thinner cutlets. These will cook more evenly and ensure that your meat doesn’t dry out. Salt + pepper both sides of the chicken and place them in a hot skillet with the melted butter and olive oil.
When the chicken is cooked through, remove it from the pan and place it on a plate. Add the chopped garlic to the pan, stirring so that it doesn’t burn. Next, pour in the white wine. Let it bubble and cook for a few minutes (about 5) until it reduces. Then, add in the dijon mustard, maple syrup and chicken broth. Once this is all combined, pour in the cream.
Place the chicken back in the cream sauce and let it simmer on low for about five minutes until the sauce thickens and reduces a bit more.
Plate the chicken and pour the cream sauce overtop. Devour. Eat the remaining sauce by the spoonful. Or make a side of roasted vegetables and pour the sauce all over them as well.
This chicken is delicious, easy and fast. And there won’t be any leftovers.
- 2 boneless, skinless chicken breasts, pounded flat or cut in half length wise
- Salt + Pepper to season
- 1 Tablespoon of olive oil
- 1 Tablespoon of butter
- 2 garlic cloves finely chopped
- 1/2 cup of white wine
- 1 Tablespoon of Dijon Mustard
- 1 Tablespoon of Maple Syrup
- 1/4 Cup Heavy Cream
- 1/4 Cup Chicken Broth
- Heat pan over medium heat and add butter and olive oil
- Once oils are melted, add chicken and cook until brown on each side and cooked through
- Remove chicken and set aside on a plate
- Add the minced garlic to the pan and cook for about a minute, stirring constantly
- Add in the white wine and let it bubble and simmer for about 5 minutes so that it reduces
- Next, add the mustard, maple syrup and chicken broth, stirring to combine
- Finally, pour in the cream
- Place the chicken back in the pan and let the sauce simmer for another five minutes on low heat so that it thickens slightly
- Serve chicken with sauce on top