Ingredients
- 1/2 cup low-sodium canned chicken broth
- 2 tablespoons coarse-grain mustard
- 2 tablespoons heavy cream
Directions
Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.
