I was in my room busy on Pinterest when G’s voice boomed from downstairs asking if I wanted lunch. I headed downstairs to the kitchen expecting a quick Foreman-grilled burger of some sort and was greeted by a pan of moist chicken breasts swimming in a creamy dijon sauce instead. Ahhh, a piece of heaven in every bite. G always amazes me with the things he whips up in the kitchen, sometimes I wonder if I am the REAL food blogger in the house.
By the way, those potato thingies on the plate? They’re crunchy, they’re insanely deliciously, they’re roasted smashed potatoes!
- 4 (4 ounces each) chicken breast, boneless and skinless
- salt and pepper to taste
- ½ cup chicken broth
- ⅓ cup cream cheese, softened
- 6 tablespoons Dijon Mustard
- 1 tablespoon white wine
- 1 tablespoon fresh basil, minced
- 1 tablespoon chives, minced
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- Rinse chicken breasts and pat dry. Season with salt and pepper to taste.
- In a bowl, combine broth, cream cheese, mustard, wine, chives and basil. Mix until well-blended.
- In pan over medium heat, heat oil. Add chicken and cook for about 5 minutes on each side or until browned and no longer pink.
- Add mustard mixture and garlic and simmer for about 5 minutes or until sauce is thickened. Serve hot