This recipe looks fancy but it’s not. It’s so easy!
In a pan with a little olive oil cook boneless, skinless chicken breasts until thoroughly cooked and browned.
To serve, pour creamy mustard sauce on top.
Here’s the recipe,
½ cup each, creamy mustard spread like Dijonnaise, sour cream (reduced fat is ok), and chicken broth. Stir to combine, add about 1 tablespoon capers and simmer for 2 minutes.
I served the breasts over a bed of wilted spinach with roasted sweet potatoes and a salad. To wilt the spinach, I tossed it around on low heat in the same pan I cooked the breasts in.
It was so good! Creamy mustard sauce would be great over fish or beef too.
So what are capers? According to Buzzle.com
Capers are the green flower buds from the Cappraris Spinosa bush. Capers are actually immature buds that are picked from bushes and are used as seasonings in many dishes. The caper bush grows extensively in the Mediterranean and Middle Eastern region and so it is most often used in their native cuisine. When the capers are freshly picked, they do not have any particularly great taste and is often a bit bitter. But after sun drying them and then brining, it develops a sharp flavor which can impart a certain savoriness to a dish.
There you have it. If you like Dijon mustard you will love this.
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