I’m sharing French’s® in my life as part of a sponsored series for Socialstars™” #FrenchsCrowd #FrenchsMustard

Five more days until we load up the SUV and head to Austin. If I could start packing today, I would, but I guess I will hold off on the excitement for a couple more days. It’s hard for me not to get excited when it just so happens to be a long weekend… celebrating our Independence Day, July 4th.

Many of you will be spending this weekend with family and friends just like I am. Bathing suits will be packed, and people will be enjoying the warm weather at the pools, beaches, and lakes.

It also happens to be a BIG grilling weekend. We grill all the time, but it’s almost expected on the Fourth of July weekend. Burgers, hot dogs, ribs and of course chicken will be hitting the flames.

I’ve got you covered with this Chicken Breast in Mustard Cream Sauce recipe. Take those grilled chicken breasts and let them bask in this flavorful mustard cream sauce. It’s easy to make and is perfect for a nice meal around the table with guests ready to eat.

I teamed up with Frenchs to bring you this recipe for chicken breasts in mustard cream sauce. Fun Fact: Did you know that their yellow mustard is 100% natural? Yes, stone ground with no artificial flavors.

Visit French’s website for more Fourth of July inspiration recipes or their Facebook page.

ENJOY ~ Meagan

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Chicken Breasts in Mustard Cream Sauce

Yield: 3-4 servings

Chicken Breasts with Mustard Cream Sauce served with steamed red cabbage.

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Ingredients

• 3-4 large chicken breasts
• salt and pepper to season
• 1/4 cup dry white wine
• 1 1/4 cup cream
• 2 cloves of garlic, minced
• 2 tablespoons Frenchs mustard
• 3/4 cup chopped leeks
• salt and pepper to season
• parsley for garnish

Instructions

1. Heat grill to 400 degrees F. Add the chicken breasts and cook 10-12 minutes on each side or until internal temperature reaches 165 degrees F. Remove from grill and set aside.
2. While chicken is grilling place a large cast iron over low/medium heat.
3. Pour in the white wine and let it cook down for at least 1 minute. Then add cream, garlic, mustard, and leeks. Cook for 3-4 minutes. Add the chicken breasts to the cream and season with salt and pepper.
4. Plate the chicken and top with mustard cream and parsley.

Did you make this recipe?

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Disclosure: This is a sponsored post on behalf of French’s®. All opinions are 100% my own, and I appreciate your support on the brands that I love.