Chicken Breast with Mixed Mustards

  • 1/2 cup Dijon mustard
  • 1/2 cup German mustard
  • 1/3 cup honey
  • 1/2 cup cream
  • 2 whole boneless, skinless chicken breasts
  • 2 Tbsp. butter
  • 1/3 cup mayonnaise
  • Salt and pepper

Combine mustards, honey and cream in a bowl. Transfer 1/2 of the mustard sauce to a large glass bowl. Reserve remainder for later need. Sprinkle chicken breasts with salt and pepper. Add chicken breasts to mustard sauce in large bowl. Turn to coat with sauce. Cover and marinate in refrigerator for 1 hour. Heat butter in a large skillet. Remove chicken from mustard marinade, shake off excess and add chicken to the skillet. Cook 15-20 minutes or until chicken is brown and no longer pink in the center. Turn once. Place reserved mustard sauce on a small saucepan. Whisk in mayonnaise. Heat thoroughly over medium heat. Slice chicken breast and arrange on a plate. Drizzle some mustard sauce over chicken. Pass remaining sauce.