Chicken with creamy dijon & herb sauce

I am always on the hunt for new chicken recipes.

Jon bought some new French's Dijon with Chardonnay the other day while picking up a few things for me at the grocery store. There was a recipe on the back that he wanted to try so we added it to the menu.

We had it this evening with roasted potatoes/sweet potatoes and green beans. We decided it was a definite winner. It's a perfect balance of tang from the mustard and smoothness from the creamy sauce. And an added bonus? I got to use fresh herbs from my garden! YAY!

I prepared this with the oven directions because I had the oven on for the veggies, but I'm sure the stove top version is just as wonderful.

Here's to you and your culinary adventures friends. Cheers!

Chicken with Creamy Dijon & Herb Sauce
Serves 4

1/2 cup chicken broth
6 tbsp. French's Dijon Mustard with Chardonnay
2 oz cream cheese spread, softened* 
1 tsp. minced garlic
1/4 tsp dry Italian herbs
black pepper to taste 
1/4 cup minced herbs (parsley, basil or chives or combination of all)
4 (6 oz.) boneless skinless chicken breasts
1 TBS cold water + 1-2 tsp corn starch to make a slurry


For Oven Prep:

Preheat oven to 375.

Combine broth, mustard, cream cheese, garlic, dried herbs, and pepper until well blended.

Spray a 9x13 pan with cooking spray. Add chicken breasts in a single layer. Cover with sauce. Bake for 30 minutes.

Remove chicken and keep warm.

Pour sauce into a small sauce pan. Bring to a simmer. Add corn starch slurry, whisk to combine until slightly thickened. Remove from heat. Stir in fresh herbs. Spoon over warm chicken. 

For Stove Top Prep:

Combine broth, mustard, cream cheese, garlic, dried herbs, and pepper until well blended. Set aside.

Cook chicken in 1 TBS hot oil in nonstick skillet until browned on both sides, about 15 min.

Remove chicken and keep warm.

Add mustard sauce to skillet. Simmer over medium heat. Add corn starch slurry, whisk to combine until slightly thickened. Remove from heat. Stir in fresh herbs. Spoon over warm chicken.

* I use neufchatel cheese cheese instead of cream cheese. It's a personal preference.