Chicken with Mustard Cream on Watercress

This recipe is so simple, yet full of flavor.  It’s a sexy dish that tastes like you spent hours hours slaving over the stove due to the complexity that the mustard cream and watercress imparts with the moist, tender chicken.I served this dish with simple boiled yellow dutch potatoes with a dash of European sour cream, salt, pepper and a side of freshly barely steamed haricot verts.The Watercress adds a beautiful peppery bed for the chicken to lie across in a drunken sea of mustard cream.  Watercress tastes like a cross between a spicy radish and arugula.  I prefer to use a whole grain dijon because I feel it imparts a more rustic flare to this tasty dish.

This is definitely a dish to keep on hand for guests that stop by, or something that’s simple, easy, and quick to cook.  it requires minimal prep time and also minimal cooking time.  Anything with heavy cream and a balance of tangy, dijon mustard is something I am sure to love and this was no exception.

Chicken with Mustard Cream on Watercress
by The Bon Appetit Fast Easy Fresh Cookbook

1 bunch watercress, stems trimmed
2 skinless boneless chicken breast halves

1 tablespoon butter
1/3 cup canned low-salt chicken broth
1/4 cup whipping cream
2 1/2 tablespoons honey Dijon mustard

Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.

Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.

2 responses to this post.

  1. HI there CowGirl! You have a lovely, lively writing style. Thanks for linking to my blog. I’m a veggie but this recipe for chicken on a bed of watercress could certainly be adapted to veggie cuisine – perhaps grilled halloumi to replace the chicken. Or large flat portobello mushrooms, baked with garlic and butter, a sprinkle of parmesan or chopped brazil nuts, shelled hemp seeds. I’ll try it when my hydroponic cress plantation is ready to harvest. 🙂


    • Halloumi sounds delicious! I have a recipe for Grilled Halloumi with Watermelon and Basil-Mint Oil. The next time I get to Seattle (should be this weekend!) I plan on buying some Halloumi so I can let you know how the recipe turns out. Or if you prefer, I can forward you along a copy. Happy cooking!:)


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