This has become a go-to meal for when I'm feeling tired, lazy... or both. The sauce is so easy, but incredibly rich and delicious.
How to Make it:
The Chicken:
- 2-3 Boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- White truffle salt (I used Selezione Tartufi White Truffle Salt from Sur la Table) and fresh ground pepper
Preheat oven to 350 (f). Add oil and heat up an oven-safe skillet to medium-high heat until the oil is hot. Generously salt and pepper the chicken. Carefully add the chicken to the pan. Don't move the chicken while it's browning. After about 6-8 minutes turn the chicken (the chicken should turn relatively easily, if it's sticking to the pan it's not ready to turn). Put the chicken in the oven and cook for about 25 minutes or until thermometer reads 165 (f).
So Easy Creamy Mustard Sauce:
- 1 cup of heavy cream
- 1 tablespoon mustard (I used Olivier® Napa Valley Toasted Shallot and Dark Beer Mustard from Sur la Table, which is crazy delicious)
- Salt and pepper (if needed)
Remove the chicken from the skillet and set on a plate wrapped in aluminum foil to keep warm. Set to medium heat and add the cream to the skillet. Deglaze the pan using a whisk. Stir in the mustard. Add salt and pepper to taste, if needed. It's that easy!
I served the chicken with steamed spinach. Topped with the Creamy Mustard Sauce and a little freshly grated Romano cheese.