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Chicken with Mustard Cream on Watercress

4.3

(41)

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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

  1. 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.

TagsWatercressLeafy GreensVegetableChicken BreastChickenPoultryMainDinnerGluten FreeWeeknight Meals5 Ingredients or FewerQuickSauteBon Appétit
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