Dijon Chicken

This dijon chicken has the most divine flavor. You will be craving it for days after trying it. This recipe is fairly simple and can be made in about 30 minutes, or about the same time it takes your rice to cook. A definite keeper for us.

2 medium chicken breasts (about 1.5 lbs), each cut in half to make two thin layers
2 TB butter
2 TB olive oil
salt and pepper
1 tsp minced garlic
1 C cream
1/2 C chicken broth (I use 1/2 C water and 1/2 tsp chicken flavored better than bouillon)
2 TB Dijon mustard

Heat the butter and olive oil in a non-stick skillet. Salt and pepper both sides of the chicken and cook it in the pan, flipping once, until the chicken is done (10- 15 min depending on how large your chicken pieces are, or until the juices run clear). Remove the chicken to a plate.

Add garlic to the skillet and cook for about 1 minute, being careful not to burn it. Add the cream, chicken broth, and mustard. Stir until well mixed and just beginning to boil. Add the chicken back in and stir to coat the chicken with the sauce. Cover, and let simmer on low for 3-5 minutes. Serve over rice.