Chicken with Blackberry-Mustard Cream Sauce

Makes 6 servings

3 tablespoons olive oil
6 boneless skinless chicken breasts
1 shallot, minced
1 tablespoon minced garlic
½ cup whole-grain mustard
¼ cup blackberry jam
2 cups heavy whipping cream
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper

1. In a large skillet, heat olive oil over medium heat. Add chicken breasts; cook for 3 to 4 minutes per side or until lightly browned. Remove chicken from pan; set aside, reserving drippings in skillet.
2. Add shallot and garlic to skillet; cook for 2 minutes, stirring constantly. Add mustard and blackberry jam, stirring until jam melts. Add cream, salt, garlic powder, and pepper, stirring to combine. Add chicken back to pan. Reduce heat to medium-low; simmer, uncovered, for 20 minutes or until chicken is tender and sauce thickens slightly. Turn chicken in pan periodically for even cooking.

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