✔ Creamy Herb Chicken

✔ Creamy Herb Chicken
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Ingredients

• 2 massive bird breasts cut in 1/2 lengthwise
• half teaspoon garlic powder
• Salt & pepper to flavor
• Flour for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon Dijon mustard
• half of cup dry white wine or bird broth
• 1 tablespoon chopped chicken herb mix (sage/thyme/rosemary)
• 1 cup heavy/whipping cream

Instructions

• Cut hen in 1/2 lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the fowl within the flour so it is completely lined.
• Add the olive oil and butter to a skillet over medium excessive warmness. Add the fowl in while the pan is warm. Cook the bird for four-five mins/aspect or until it is excellent and golden, then take the chook out of the pan and set apart.
• Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a couple of minutes.
• Stir inside the cream and herbs and add the bird returned into the pan. Let it simmer for some other 5 mins or so (you could want to turn the heat down), until the fowl is cooked although and the sauce is thickened. Season with greater salt & pepper if wished.

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