This is one of those things that tastes a whole lot more complex than it really is. Actually, this is very simple, easy, and takes very little energy to assemble.
Take a boneless, skinless chicken breast per person. Sauté in olive oil and butter about 5 minutes per side on medium heat in a good, heavy (preferably cast iron). If the surface has not browned to your satisfaction crank the heat up and give it about 1 more minute per side.
Plate the chicken and tent with aluminum foil. Drain off the liquid from the skillet until you have about a tablespoon or two left. Return the skillet to the heat. Add enough apple vinegar to deglaze, whisk thoroughly. Add a little more apple vinegar if needed, add about 25% to 50% honey to the vinegar. Whisk over low heat. Add a teaspoon of stone ground mustard and about a teaspoon of grey poupon. Whisk together well. Whisk in enough heavy cream over low to medium heat to thicken just a bit.
Goes well with a nice French bread baguette and a simple garden salad.
Herself Sez: This was wonderful! I ate every bit. And the sauce was excellent. I LUV chicken. I’ll go along with a variation on what Bubba Blue from Forrest Gump said: “You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, chicken-kabobs, chicken creole, chicken gumbo. Pan fried, deep fried, stir-fried. There’s pineapple chicken, lemon chicken, coconut chicken, pepper chicken, chicken soup, chicken stew, chicken salad, chicken and potatoes, chicken burger, chicken sandwich.” Yeah! Yard bird is one of my absolute favorites. Bubba forgot about chicken Alfredo and chicken burger in a manwich sauce. Unfortunately, the Ol’ Curmudgeon doesn’t think much of it. So he seldom fixes it for me unless I ask – usually several times. I’d eat it 3 days a week. That leaves 2 days a week for vegan eating, and 2 day to have beef or pork. But chicken – that is the “food of the gods” – ambrosia – to this Southern gal!! Yeah – chicken salad – chunks of chicken with green grapes cut in half, slivered almonds (or pecan pieces), celery, a tiny bit of onion, mayo and a smidge of spicy brown mustard. Wonderful party food in a bed of varietal cabbage – very colorful! very tasty! Fried chicken with rice and gravy and a side salad – yummo!. Sometimes I just have to slip up to KFC or to Chic-fil-a to get my chicken “fix.” I’m drooling on my keyboard!