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Chicken with Key Lime-Gingered Mustard Sauce

Source of Recipe

Linda (Lv2Cook)


Recipe Introduction

From a very good cyber friend I meet on the WFD Cooking Board

List of Ingredients

4 small boned and skinned chicken breast halves
salt and freshly ground black pepper
1/2 cup Dijon mustard
2 Tbsp key lime juice
1 tsp freshly grated ginger root
2 Tbsp extra virgin olive oil
3/4 cup white wine
1/4 cup heavy cream, to taste


Recipe

Season both sides of chicken breasts with salt and pepper. Blend together
dijon mustard, key lime juice, and ginger root. Spread half of mustard
mixture over one side of chicken breasts.

Heat 1 Tbsp. of the olive oil in nonstick ovenproof skillet over medium-high
heat. Add chicken breasts, mustard side down. Brown over medium-high heat
for about 3-4 minutes, spreading remainder of mustard mixture on naked side
of chicken breasts. Turn chicken breasts, adding additional Tbsp. olive oil,
if needed. Brown other side of chicken for 3-4 minutes. Temporarily remove
from pan.

Add white wine, and heat to boiling, stirring to get all the good browned
mustard bits up from bottom of pan. Boil lightly for about 1-2 minutes,
until slightly reduced. Add heavy cream, whisking to blend. Cook for about
2 minutes, and then return chicken to pan, and spoon sauce over top of
chicken.

Cover the skillet on the stovetop, and turn heat to simmer. Cook for about
20 minutes on the stovetop, spooning mustard sauce over top of chicken every
5 minutes.

Serve over basmati rice, with a side of sauteéd asparagus spears.