Chicken Breasts in Mustard Cream Sauce

Hot, Hotter Hottest, p. 76

4 medium-sized chicken breasts

3 cups heavy cream

2 cloves garlic, minced

2 tablespoons brown mustard seeds

1 teaspoon dried thyme

3 tablespoons Dijon mustard

3 tablespoons coarse-grained mustard

Salt and pepper, to taste

Parsley or fresh thyme, to garnish

Place the chicken breasts in a large pot and cover with water. Bring to a boil over high heat; boil for 10 minutes. Remove pot from the heat and let chicken stand for 10 minutes. Remove with a slotted spoon and cool slightly. When cool enough to handle, remove the meat from the bones, taking care to remove the tendons and fat. Set aside until needed.

In a 12- or 15-inch skillet, combine the cream, garlic, mustard seeds, and thyme. 

A pan full of cream is a beautiful beginning to anything.

And the spices just make it prettier!

Bring to a boil over high heat, stirring constantly since heavy cream cooked over high heat tends to boil over. Cook for 8 to 10 minutes or until cream is almost thick enough to coat the back of a spoon.

Add the reserved chicken and the mustards and mix well. 

Gotta get that chicken all flavorful!

Cook for 2 to 3 minutes or until the sauce is thick and the chicken is hot all the way through. Season with salt and pepper and garnish with parsley or thyme sprigs. Serve immediately.

Served up with some store-bought egg salad, which was a nice if somewhat disturbing accompaniment.

My Rating: 4/5 "Really savory! The flavor of the sauce combines well with the meaty flavor of the chicken, and it's a good filling meal. Warning, though: This is really high-calorie (which I didn't discover until after we ate it), but if you don't eat all the sauce it's manageable."