Chicken with Mustard Cream on Watercress Recipe

This recipe can be prepared in 45 minutes or less.

For a side dish, serve couscous mixed with sautéed red bell pepper, carrots and dill. Buy a strawberry tart to finish.

Serves 2; can be doubled

INGREDIENTS

1bunch watercress, stems trimmed

2skinless boneless chicken breast halves1tablespoon butter

1/3cup canned low-salt chicken broth

1/4cup whipping cream

2 1/2tablespoons honey dijon mustard

DIRECTIONS

Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chickento 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.

Tags: Chicken, Cream, Mustard, Watercress