chicken with creamy mustard sauce

photo from ourfamilyeats.com

mmmm! i made this for supper tonight for the first time.

it's really quite similar to our favorite deviled chicken breasts recipe.

i subscribe to a lot of blogs on google reader. one of the blogs spotlighted a blog called Our Family Eats, who had a recipe for homemade marshmallows. i had no idea you could make marshmallows from scratch! of course i want to try it. can you imagine how many yummy and healthy-er things you could make? s'mores, popcorn balls, sweet potato dishes, rice crispy treats with brown puffed rice because they're healthier, the marshmallows could go on brownies or in-between cookies or you could just eat them! ahhh...the possibilities!

okay, sorry...where was i? oh yeah, while i was there, i stumbled upon this recipe for chicken with creamy mustard sauce and knew my family would love it. and i happened to have all the ingredients! well, just about.

you should definitely check out Our Family Eats and cook this:

Chicken with Creamy Mustard Sauce

serves 4

• 4 boneless, skinless chicken breasts
• salt and pepper
• 2 tablespoons olive oil
• 1/3 cup reduced sodium chicken stock {regular chicken stock was all i had on hand, so i omitted the salt & pepper- my husband thought it was flavorful w/o it! yay!}
• 1/2 cup heavy cream {i never have this. but i bought it so i could make cheesecake. never have made it before...wish me luck!}
• 2 tablespoons Dijon mustard {i used spicy brown mustard}
• 1 teaspoon oregano

1. Rinse chicken breasts under cold water and pat dry with a paper towel.  Sprinkle lightly with salt and pepper to taste {remember i skipped this part}.  Heat olive oil in a large non-stick skillet over medium-high heat {unless cooking on an electric stove. my pan got too hot and grease was popping everywhere! about a 2 or 3 is plenty hot}.  
2. Add chicken to pan.  Cook 10 -12 minutes, turning once, or until chicken is cooked through.  Remove chicken from pan and keep warm.  
3. Reduce heat to low.  Add chicken stock and cream to pan, scraping the bottom to loosen any browned bits from the chicken.  Whisk in the mustard and oregano.  Cook 2 more minutes, stirring frequently.  
4. Pour mustard sauce over chicken and serve immediately.

pretty simple,  huh? 

my kids admitted that they thought they would hate it. it doesn't help my culinary self-esteem when my kids don't like what i cook. we're working on that.

they were pleasantly surprised- as was i! actually, i licked my plate clean.