Chicken with Mustard Cream on WatercressDavid Bishop
This recipe can be prepared in 45 minutes or less.
For a side dish, serve couscous mixed with sautéed red bell pepper, carrots and dill. Buy a strawberry tart to finish.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
1 bunch watercress, stems trimmed
2 skinless boneless chicken breast halves
1 tablespoon butter
1/3 cup canned low-salt chicken broth
1/4 cup whipping cream
2 1/2 tablespoons honey Dijon mustard
Preparation
Step 1
Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.
Step 2
Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.
