Tender Chicken in Creamy Mustard Sauce: A Delightful French Classic

Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a large pan, heat olive oil over medium heat.
Cook the Chicken: Add the chicken breasts to the pan and cook for about 6-7 minutes on each side, until golden brown and fully cooked. Remove the chicken from the pan and set it aside.
Prepare the Sauce: In the same pan, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Add Mustard: Stir in the Dijon mustard, mixing well with the onions and garlic. Let it cook for 1 minute to enhance the flavor.
Incorporate the Broth: Pour in the chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for about 5 minutes.
Add the Cream: Stir in the heavy cream and mix until you get a smooth, creamy sauce. Allow it to simmer for another 2-3 minutes to thicken slightly.
Return the Chicken: Place the chicken breasts back into the pan, making sure they’re coated in the sauce. Let it cook for another 2 minutes to heat the chicken through.
Serve: Serve the chicken on plates, generously spooning the creamy mustard sauce over the top. Garnish with freshly chopped parsley.
Serving and Storage Tips: