Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Chicken with Garlic & Herb Sauce

Chicken with Garlic & Herb Sauce recipe
photo by:kraft
The garlic and herb flavors in this chicken breast recipe come from the dry rub. But the sauce? Mmmm…that's Dijon mustard and whipping cream.
35 min
35 min
8 servings

What You Need

small  boneless skinless chicken breasts (2 lb.)
Tbsp.  A.1. Dry Rubs Garlic & Classic Herb, divided
Tbsp.  oil
cups  fat-free reduced-sodium chicken broth
cup  dry white wine
Tbsp.  GREY POUPON Dijon Mustard
Tbsp.  cornstarch
cup  whipping cream

Make It

RUB chicken with 2 Tbsp. dry rubs. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

ADD remaining dry rubs, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 5 min. or until thickened.

RETURN chicken to skillet; spoon sauce over chicken. Cook 2 to 3 min. or until chicken is done (165°F).

Please use alcohol responsibly.

Kraft Kitchens Tips

Prepare using bone-in chicken breasts and increasing the final cooking time to 20 to 25 min. or until chicken is done.
Non-Alcoholic Variation
Substitute apple juice for the white wine.
Using a Dial Instant-Read Food Thermometer
An instant-read food thermometer measures the temperature of a food in about 15 to 20 sec. It is not designed to remain in the food while it is cooking, but should be used near the end of the cooking time. For accurate temperature measurement, the probe of the thermometer should be inserted 2 to 2-1/2 inches deep into the thickest part of the food. If measuring the temperature of a thin food, such as a ground beef patty or boneless chicken breast, the probe should be inserted through the side of the food.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email