Pardon me, but would you have any Grey Poupon?

Creamy Chicken with a Dijon Mustard Sauce

Ingredients

3 chicken breasts or 6 chicken thighs
8 garlic cloves with skin on
herb of choice:  4 sprigs of fresh thyme, or 4 sprigs of fresh rosemary, or 5 sage leaves (thyme and rosemary should be de-stemmed and chopped)
2 tablespoons butter
3 tablespoons EVOO
2 tablespoons Dijon mustard
1/2 cup white wine
1/3 cup cognac (or peach juice)
1 cup chicken stock
1 container button mushrooms, sliced
1/2 cup cream
1 tablespoon flour
salt, pepper

1. In a large enough pan, add the butter, EVOO, garlic cloves, and seasoning of choice over medium heat.  When the butter starts to sizzle, add the chicken and let them get golden brown on each side.  They will be cooking later so you just want to get the golden brown now.

2. Heat the chicken stock in a small pot.

3. Remove chicken from pan.  Add the white wine and cognac (or peach juice) and deglaze the pan.  Let the alcohol evaporate completely, then add the dijon mustard and dissolve in sauce with a whisk.

4. Return chicken back to pan.  Add the hot chicken stock and sliced mushrooms.  Season with salt and pepper and let simmer over low heat, covered, for 20 minutes.

5. Remove the cooked chicken and keep warm.  Let the sauce simmer over low heat to reduce as much as you like (hardly none at all, for me.  The more sauce, the better!).  Squeeze the garlics in the pan to release more flavor, then discard the flaky skins.  Also remove the sage leaves at this time if you chose sage as your seasoning.

6. In a separate bowl, dissolve flour in 3 tablespoons of the cream.  Add the remaining cream and stir.  Add a small spoonful of the hot wine/mustard/stock sauce.  Whisk together very well and slowly pour into the pan.  Keep stirring so the sauce doesn't stick to the bottom of the pan. 

7. Let the sauce warm through and reduce slightly. 

8. Pour the sauce over chicken and serve immediately. 

Bon appetit!

This recipe is amazing!  (I know, you're thinking that anything made with a cream sauce can't be too shabby, right?!??)  I've made it twice in the last two weeks - once using fresh thyme and again using fresh rosemary.  The original recipe calls for sage leaves, but I don't have any available.  I do have some ground sage that I'm going to try next time.  I served rice pilaf and sauteed spinach alongside this.

Cream sauce with thyme