It's recipe swap time again! The theme this week was bloggers choice and I was given the blog I was Born to Cook. If you follow me you know I am all about quick and easy and her Chicken with Mustard Cream Sauce was the perfect meal for me. I will be keeping this in my rotation.
extra virgin olive oil
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup dry white wine
1/2 heavy cream
2 tablespoons dijon mustard
1 teaspoon dried marjoram
Heat skillet and add oil. Sprinkle salt and pepper on chicken and add to hot pan. Cook through, turning once, about 10-12 minutes. Remove from pan and set aside, keeping it warm.
Pour wine into hot skillet and whisk, stirring for about one minute, or until it reduces in half. Add cream, mustard, and marjoram and whisk until thickened, about 2 minutes.
Pour any accumulated juices into pan. Stir together. Plate chicken and add sauce on top.
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