- 1 lb. boneless, skinless chicken breasts, cut into medium-sized cubes.
- 2 cups boiling chicken stock.
- 1 cup heavy cream.
- 2 tbsp lemon juice.
- 2 tbsp butter.
- 1 tbsp corn oil.
- 1 tbsp mustard.
- 1 ½ tsp garlic powder.
- 1 ½ tsp salt.
- ½ tsp black pepper.
- ¼ tsp ground nutmeg.
Directions:
1. Heat the oil and butter in a medium-sized non-stick saucepan over medium heat and sauté, stirring continuously, for 5 minutes or until lightly golden.
2. Add the boiling chicken stock, garlic, salt, and black pepper to the chicken. Stir well, then cover and cook, stirring occasionally, for 10 minutes or until the chicken is cooked through.
3. Reduce the heat to low, add the cream, mustard, lemon juice, and nutmeg to the chicken mixture, and stir well. Cook, stirring occasionally, for 4 minutes or until the cream thickens slightly.
4. Remove from the heat and transfer to a serving dish. Serve with pasta or rice.