INGREDIENTS:
Add 1 tablespoon of olive oil, season with salt and pepper to taste, and add 4 minced garlic cloves.
1/2 cup whole grain mustard
1 cup chicken broth
1/4 cup mustard mustard
Half a cup of whole milk
Half a cup of sour cream
Chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon (plus additional for garnish)
INSTRUCTIONS:
Rub the chicken fillets with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Fry the chicken breasts for two to three minutes on each side. When done, place in slow cooker.
Add the crushed garlic to the pan for a minute or two, or until the aroma begins to release. After removing all the black parts from the pan, add the chicken broth and cook. Mix whole grain mustard and Dijon mustard, then pour the sauce over the chicken in the slow cooker.
Cook, covered, for four to five hours or until the chicken is cooked through.
In a separate bowl, mix the cream and whipped cream while cooking. After mixing well, pour the mixture into the slow cooker.
Cook for another 20-30 minutes and then add the chopped thyme. Cook until the sauce is thick and hot.
Finish the chicken and garnish with some fresh parsley. Another low-fat alternative would be to use Greek yogurt instead of heavy cream and heavy cream; But be sure to press it just before serving to avoid cracking.
