Chicken with Mustard Cream on Watercress
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1 tablespoon butter
- 1/4 cup whipping cream
- 1 bunch watercress, stems trimmed
- 2 skinless boneless chicken breast halves
- Carbohydrate 3 g(1%)
- Cholesterol 112 mg(37%)
- Fat 18 g(28%)
- Fiber 1 g(4%)
- Protein 23 g(46%)
- Saturated Fat 10 g(50%)
- Sodium 290 mg(12%)
- Calories 266
Preparation Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.
Preparation Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.
