French Chicken Breasts


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These chicken breasts cook in boiling chicken broth, mustard and parsley for full flavor with being fried.

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  • 4 chicken breasts, skin removed
  • 3 Tbs. Dijon style mustard
  • 2 Tbs. parsley minced
  • 1 cove. garlic minced
  • 1 C. chicken broth
  • 1/2 C. whipped cream

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Coat both sides of chicken breasts with mustard. In a small bowl, mix parsley and garlic. In a 10-inch skillet, place chicken broth and half of the parsley mixture. Using tongs, add chicken and top with remaining parsley mixture. Over medium heat, bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Turn chicken over, cover and cook 3-5 minutes longer or until no longer pink in the thickest part. Remove chicken to a heated platter. Cover and keep warm, Stir cream into liquid in skillet. Increase heat to medium-high. Cook and stir until reduced to about 3/4 C. Spoon over chicken and serve.

Yield: 4 servings

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