I am often asked if I make dinner every evening—the short answer is absolutely not. Who has time for that? While I do cook very often, we are not sitting down to a homemade meal seven nights a week at Chez Muffy. I have a repertoire of recipes that suit our palates and enjoy trying new dishes quite a bit too. I whip up about four to five dinners a week when my husband is in town and if it’s just us gals, Louisa and I love an easy salad and pasta spread or cocktail party food such as cheese, olives, and a fresh baguette. She’s her mother’s daughter!

On the weekends, we rely on prepared fare, takeout, or restaurant outings. I really don’t like to cook on Friday and Saturday unless it’s hors d’oeuvre! But let’s say it’s a regular old Tuesday—it’s very likely that Chicken Pommery is on the menu. This dish is just as delicious as it is easy with only three ingredients; chicken breasts, whipping cream, and yellow mustard.

My mom used to make it for us growing up and it’s one of the first things I learned how to cook. The story goes that when my parents were newly married, my dad was on a trip to New York and had Chicken Pommery at a Long Island restaurant. He enjoyed it so much he asked the chef for the recipe and brought it back to my mom in Bogotá. It is such a simple main with the most incredible sauce that it can really be paired with anything. I’m always surprised at how sophisticated it tastes thanks to yellow mustard, the humble condiment du jour of hot dog lovers across America.

My go-to sides are potatoes (in roasted or mashed form), cauliflower mash, and a vegetable like green beans or asparagus. To get the perfect golden sear on the chicken while ensuring it’s still nice and juicy, I always use this method. If you want to elevate the dish a bit, sprinkle some fresh curly parsley on top. In my opinion, parsley makes everything look and taste a smidge more formal.

Chicken Pommery

Serves 4 with enough leftover that you won’t have to make dinner tomorrow night

• 4 Chicken Breasts, about 2 lbs
• 2 cups of Whipping Cream (regular or heavy will do)
• 3-4 tbsp of Yellow Mustard (good old French’s!)
• 2 tbsp of fresh curly Parsley (optional)
• Salt and Pepper to taste

Prepare chicken in cast iron skillet or pan, I use this method. In a separate sauce pan over medium-low heat, add whipping cream. Whisk in mustard to taste, anywhere from two to four tablespoons. The sauce should be light yellow in color. Lower heat to low and pour sauce over chicken once plated. I always make 2 cups of sauce because it’s so savory on not only the chicken, but all the sides too. Garnish with finely chopped parsley.

Bon appetit! Do let me know if you try this recipe out, I’d love to hear how it went over at your dinner table!