Velvet Chicken Breast With Mustard Sauce | Recipe Cart
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to co
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Ingredients
- 4 small skinless-boneless chicken breasts, about 6 ounces each
- Salt
- pepper
- 2 egg whites (about 4 tablespoons)
- 4 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon dried mustard
- 1 tablespoon grated horseradish
- 1/2 cup crème fraîche
- 1 cup chicken broth
- 3 tablespoons melted butter or vegetable oil
- 1 teaspoon roughly chopped thyme leaves
- 2 tablespoons snipped chives
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