Chicken Breast with Camembert Mustard Sauce
Time requirement: about 30-35 minutes.
What you will need:
1 boneless chicken breast skin on.
½ cup cream
½ ripe Camembert
2 teaspoons mild Dijon mustard
Sauté the breast in a nonstick pan. Get a good browning on skin. Turn cook covered. Leave for 10 minutes in the pan to rest and finish cooking.
In small saucepan, heat the cream with the Camembert (cut into pieces). When the Camembert melts, add mustard. Allow sauce to reduce slowly while the chicken cooks and rests. Whisk occasionally and watch the heat so it does not boil over.
Warm 2 plates. Divided the breast in two. Spoon sauce on warm plates. Garnish each plate with parsley leaves. Place a breast half on each plate. Spoon a little additional sauce atop the breast. Serve it forth.
As you can see in one photo, the sauce goes well with charcoal grilled chicken thigh