Chicken w/ Creamy Dijon Sauce

Yes I know we have a Creamy Dijon Salmon recipe. This one is slightly different and it is with chicken obviously. It is slightly different because we didn’t have chicken broth in the house and I didn’t feel like postponing the meal so I made another version of creamy Dijon sauce!

Serving Size: 2

Ingredients

• 2 Chicken Breast

• 1 Cup Parmesan Cheese

• 3/4 Cup Cream (Half & Half)

• 2 Tbsp. Margarine

• 1.5 Tbsp. Dijon Mustard

• 4 Tsp. Garlic Powder

• 2 Tsp. Salt

• 2 Tsp. Pepper

• 2 Tsp. Parsley Flakes

Directions

• Pre-heat oven to 400F degrees. Season both sides of the chicken breast with 1/2 of the salt, pepper & garlic powder listed above. Bake for 30-40 minutes or until internal temperature has reached 165F degrees minimally.

• While the chicken is cooking, heat the margarine up in a medium pan over medium heat. Add in the cream and cook about 1-2 minutes. Add in the spices, Parmesan cheese and Dijon mustard. Continue cooking over medium heat. Add more of any ingredient to meat desired tastes. Reduce heat and simmer on low until chicken is ready.

• Remove chicken from the oven and drizzle the creamy sauce over top. Sprinkle with additional flaked parsley. Serve with rice and sauteed mushrooms.