This creamy herb chicken is fast, easy, and uses everyday ingredients. It comes together in under 30 minutes – the whole family will love this weekday favorite!


3 chicken breasts cut in half lengthwise
1/2 teaspoon garlic powder
Salt & pepper to taste
Flour for dredging
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 cup dry white wine or chicken broth
1 tablespoon chopped poultry herb mix (sage/thyme/rosemary)
1 cup heavy/whipping cream


  1. Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it’s completely coated.
  2. Heat a skillet over medium high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side or until it’s nice and golden, then take the chicken out of the pan and set aside.
  3. Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a couple of minutes.
  4. Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper if needed.

Recipe Notes
You can find poultry herb mix in the fresh herbs section of the grocery store (often refrigerated).

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