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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Entrees

Chicken with Mustard-Fig Cream Sauce

Serve this delicious Chicken with Mustard-Fig Cream Sauce at your next big meal with our Capellini with Basil-Arugula Pesto.

Chicken with Mustard-Fig Cream Sauce

Makes 6 servings
Print Recipe
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 6 boneless skinless chicken breasts
  • 1 shallot minced
  • 1 tablespoon minced garlic
  • ½ cup whole-grain mustard
  • ¼ cup fig preserves
  • 2 cups heavy whipping cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. In a large skillet, heat olive oil over medium heat. Add chicken breasts; cook until lightly browned, 3 to 4 minutes per side. Remove chicken from pan; set aside, reserving drippings in skillet.
  2. Add shallot and garlic to skillet; cook for 2 minutes, stirring constantly. Add mustard and fig preserves, stirring until preserves melt. Add cream, salt, and pepper, stirring to combine.
  3. Return chicken to pan, and reduce heat to medium-low. Simmer, uncovered, until chicken is tender and sauce thickens slightly, 20 to 30 minutes. Turn chicken periodically for even cooking.
Chicken with Mustard-Fig Cream Sauce

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