Ingredients:

  • 4 Blue Star Chicken breasts (about 6 oz / 170g each, boneless and skinless)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1 cup heavy cream (240 ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) (5g)
  • 1 teaspoon fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Season Blue Star Chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes without moving, until golden brown.
  3. Flip and cook for another 5-7 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Remove chicken and set aside to rest.
  4. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant (about 1 minute).
  5. Stir in chicken broth, scraping any browned bits from the pan. Add heavy cream, Dijon mustard, and thyme. Simmer for 3-5 minutes until slightly thickened.
  6. Return the chicken to the skillet, spoon sauce over it, and allow to heat through for 1-2 minutes. Serve immediately, garnished with parsley if desired.