Creamy Dijon Chicken
30 min4
Pan-seared chicken breasts in a creamy Dijon mustard and herb sauce with wilted spinach.
| prepPreheat a large skillet over medium heat | ||||||||
| 1 tsp Italian seasoning | Mix spice rub | Fillet chicken, season both sides | Sear chicken 4 min per side until golden | Remove chicken, sauté garlic 1 min | Deglaze with broth, add mustard & sauce | Stir in cream & cheese, simmer 5 min | Stir in spinach to wilt | Return chicken, heat through |
| 1/2 tsp garlic powder | ||||||||
| 1/2 tsp onion powder | ||||||||
| 1/2 tsp salt | ||||||||
| 1/2 tsp freshly cracked black pepper | ||||||||
| 2 boneless, skinless chicken breasts (about 590 g) | ||||||||
| 2 Tbsp olive oil | ||||||||
| 2 Tbsp butter | ||||||||
| 2 cloves garlic, minced | ||||||||
| 240 ml chicken broth | ||||||||
| 1 Tbsp Dijon mustard | ||||||||
| 1 tsp Worcestershire sauce | ||||||||
| 80 ml heavy cream | ||||||||
| 2 Tbsp grated Parmesan cheese | ||||||||
| 60 g fresh spinach | ||||||||
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