1/2 cup chicken broth
6 tbs Dijon mustard
1/3 cup cream cheese, softened
1 tbs minced herbs, fresh
1 tbs oil
4 boneless skinless chicken breasts
1 tsp minced garlic
Mix your broth, cream cheese, herbs, and garlic until well blended. Set aside.
Cook the chicken in hot oil in an nonstick skillet until it's browned on both sides, but not totally cooked through. I like to stick mine in the oven to finish cooking from this point on.
As the chicken is just finishing cooking in the oven, put the broth and cream cheese mixture in the same skillet used to cook the chicken. Heat the mixture until warm and creamy. Put the chicken back in the pan and spoon the herby sauce over the chicken. Dig in!
You can also bake this chicken the entire way through, or just cook it on the stove top until it's entirely done.
|Maybe not the most appetizing picture (darn you, poor lighting!), but definitely good chicken.|
You can use any combination of fresh herbs that you like. I use a combo of basil, parsley, and chives, because that's what I have growing on my balcony. You can also fudge the amounts given in the recipe until you get something that you like. I don't usually measure everything out, and it still turns out really well.
If you happen to pair this with a baked potato, or some mashed potatoes, this sauce is really good on top of those, too!. Just throwing that out there =).