Chicken with Honey Mustard Cream Sauce
Rice and Buttered Peas
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup white wine
- ¼ cup chicken broth
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ¼ cup heavy cream
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt butter with oil in a large nonstick skillet over medium heat; add chicken and cook until browned. Remove from skillet, and set aside. Add garlic; cook 30 seconds.
- Add wine; cook 3 minutes or until reduced by half. Stir in broth, mustard, and honey; cook 2 minutes. Add cream; bring to a boil, reduce heat, and simmer 5 minutes or until sauce is slightly thickened.
- Return chicken to skillet, and cook 3 to 5 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- ¾ cup long-grain white rice
- ½ (12-oz) pkg frozen green peas
- 1 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; toss with butter. Season with salt and pepper to taste.
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