chicken

-catalina

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Season chicken. Melt butter and heat olive oil. Brown chicken on both sides. Plate and cover.

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Cook onion. Add garlic and cook.

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Add chicken broth. Loosen the brown bits. Simmer. Whisk in Dijon mustard and cream. Simmer. Add peas, fresh thyme, and fresh rosemary. Simmer. Return cooked chicken and simmer.

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Ladle chicken over the sauce and serve.

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Creamy Dijon Chicken with golden brown chicken cutlets, onions, garlic, and spring peas in a smooth and velvety sauce with a touch of Dijon mustard and fresh herbs.

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