Chicken with creamy herb sauce by Lily Chua

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Recipe from Celine Dijon Chicken
Cookbook The Looney Spoons
Ingredients
2-3 pcs of skinless chicken breasts - original 4 pcs
Some cooking oil

Sauce
Part 1
1 cup Marigold momo juice - peach ( replaced unsweetened apple juice)
1 tbsp S&B mustard (replaced Dijon mustard)
1 tbsp lemon juice
1/2 small yellow onion minced (replaced large shallot)
1/2 tsp of dried thyme
1/4 tsp of dried rosemary
1/4 tsp black pepper

Part 2 sauce
1/4 cup light sour cream
1 tsp honey
1 tsp cornstarch

Whisk all part 1 sauce together. Set aside

Slash the chicken breasts in thicker areas.
Heat about 2 tbsp oil in sauce pan
Brown the chicken on both sides
Depending on the thickness , you may need to use at least 3-4 minutes on each side. However no need to cook through as it will be simmered later.

Add in the part 1 sauce. Reduce heat and cover. Simmer for about 5 minutes till the breasts are cooked. Remove chicken to the plates. The juice in the pan would have reduced greatly.

Mix part 2 sauce. Add into the pan.
Mix and cook till bubbly.
Spoon the sauce over the chicken.

Serve with a fresh garden salad and some bread.