Prep Time
10 min
Cook Time
15 min
Yields
4 servings
You can always substitute dry herbs for fresh – just use 1 tsp of dry in place of 1 tbsp of fresh. Try this dish with any variety of herbs for a range of flavours.
Courtesy of CookWithCampbells.ca™.
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ingredients
4
(1 lb/450 g) chicken breasts, boneless and skinless
1
Tbsp (15 mL) grainy Dijon mustard
1 ½
oz (45 mL) white wine
1
cup (240 mL) CAMPBELL'S® Cream Stock
1
tsp (5 mL) fresh rosemary, chopped
1
Tbsp (15 mL) pure maple syrup
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directions
Step 1
Place chicken in a non-stick pan on medium high heat. Do not touch or move for 4 minutes. Turn chicken over and cook for an additional 3 minutes.
Step 2
Add mustard, maple syrup and wine to the hot pan and simmer gently for 2-3 minutes. Next add cream stock and rosemary, bring to a simmer and cook for another 2-3 minutes.
Step 3
Transfer chicken to serving platter or plates and spoon sauce over chicken.