Chicken Breast with Muirhead Horseradish Mustard Sauce |
|||
|
4 boneless chicken breasts 4 tbsp Muirhead Horseradish Mustard 3 tbsp butter |
1 cup heavy cream ½ cup chicken stock |
||
| Coat 4 chicken breasts with 1 tbsp Muirhead Horseradish Mustard for each piece. Sauté both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de-glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4. | |||
|
|||