Chicken Breasts with Mustard-Cream Sauce

by Sarah on January 13, 2014

Chicken breasts.  Boring old chicken breasts.  How does one give them some pizzazz, some oomph, some zing?  Well, don’t overcook them for one thing, but a nice sauce works too.  I’m partial to a mustardy cream sauce with chicken.  Always have been, always will.

I re-made this recipe (originally posted in November of 2009) while I was in Utah visiting my cousin and her kiddos.  It was a hit with young and old. Serve with rice pilaf or something similar, you’ll want a vehicle for any leftover sauce.

Chicken Breasts with Mustard-Cream Sauce


  • 4 chicken breast halves, sliced horizontally into cutlets and pounded to 1/2" thickness
  • 1 cup flour, seasoned with salt and pepper
  • 2 Tbsp oil or bacon fat
  • 1 large shallot, or 1/2 of a small onion, chopped
  • 1/4 cup chopped herbs
  • 1 Tbsp Dijon or other mustard
  • 1/2 cup of dry white wine, verjus OR the juice of 1 lemon
  • 1/2 cup cream or half and half


  • Preheat the oven to 250* and place a sheet pan inside. Heat the oil or fat in a large saute pan over medium-high heat.
  • Lightly dredge the chicken breasts with the seasoned flour. Quickly saute the chicken for a minute or two on each side until browned. They will cook through fast. Place them in the oven on the sheet pan in a single layer. Keep cooking chicken in batches until all the cutlets are cooked.
  • Add a Tbsp more oil or fat to the pan if needed. Add the shallots and cook until soft. Add the chicken broth and the wine (or verjus or lemon juice). Bring to a boil and let cook until reduced by half.
  • Add the mustard and the cream or half and half and whisk through. Bring the sauce back to a boil until thickened. Add the herbs, and season to taste with salt and pepper.
  • Place the chicken on a platter and spoon sauce over.

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