Chicken Breast With Toasted Mustard Seed

1. 1

   Preheat oven to 500u00b0.

2. 2

   In medium saucepan, bring cream to boil. Reduce and cook over low, stirring constantly, until thickened and reduced to 1 1/4 cups (about 10 minutes).

3. 3

   Remove from heat and whisk in mustard, 1/4 teaspoon salt and 1/2 teaspoon pepper. (Cream mixture can be made 4 hours ahead.

4. 4

   Whisk occasionally to prevent skin.)

* Per serving · 4 servings · Values may vary.

No additional tips available.