chicken breast in herb mustard cream sauce

Directions

1. 1

   Chicken Breast in Herb Mustard Cream Sauce Serves 2

2. 2

   1 boneless chicken breast, cut in half 1 to 2 tablespoons balsamic vinegar 1 tablespoon white wine 1/2 cup heavy cream 1 tablespoon herbed D

3. 3

   Remove to a warm plate

4. 4

   Pour off any excess oil from the pan

5. 5

   Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy

6. 6

   Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about ha

7. 7

   Remove from heat, stir in the mustard, and spoon over the chicken.