Skillet Chicken with Mustard Cream Sauce

Ingredients

• 3 – 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 1 clove garlic, finely minced
• 1/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 Tbsp dijon mustard
• 1 tsp chopped fresh thyme, plus more for garnish
• 1/2 tsp dried sage
• 1 tsp honey

Directions

1. Warm the olive oil in a large skillet set over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then place it in the hot pan. Cook for 5 – 6 minutes on each side, until the chicken is done and an instant-read thermometer inserted into the thickest area reads 165 degrees. Move the chicken to a plate and tent it with foil so it stays warm.
2. Add the garlic to the oil left in the skillet and cook it for 10 seconds. Pour in the chicken broth, cream, mustard, thyme and sage, then cook while stirring the whole time, until the sauce has lightly thickened, about 1 – 2 minutes.
3. Mix in the honey, and add a light pinch of salt if the sauce needs it. Spoon the sauce over the chicken and finish with extra thyme leaves, if you’d like.