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Mustard Chicken

It’s tough to find recipes that please my picky eater of a brother. I was a little weary of the sauce on this recipe for him but knew the rest of my family would love it.  During dinner, I carefully watched my brother take the first bite of the chicken, and then another, and then another without ANY complaints! I was shocked- he even asked if I made enough for him to have a second piece!

Although I didn’t have regular grainy mustard, I improvised and used a combination of Dijon, Honey Dijon and Horseradish Mustards and it was perfect.  Also, my chicken breasts were smaller so I did not slice them in half.  Nonetheless, this recipe was a huge hit and I can’t wait to make it again (and make enough for my brother to have a second helping!)

Chicken in Mustard Cream Sauce 

(original source)

What you’ll need:

  • 4 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 whole Garlic Cloves, Minced
  • 1 cup White Wine (original source suggested Brandy)
  • 1 Tablespoon (heaping) Dijon Mustard
  • 1 Tablespoon (heaping) Grainy Mustard (I didn’t have any, so I used a mixture of Honey Dijon and Horseradish Mustards)
  • 1/4 cup (to 1/2) Heavy Cream
  • 1/4 cup (to 1/2) Chicken Broth
  • Salt And Pepper, to taste

What to do:

  • Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets (I skipped this step- my chicken breasts were small). Salt and pepper both sides.
  • Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
  • Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Next pour in the white wine (or brandy) being careful if cooking over an open flame. Let wine reduce by half.
  • Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
  • Serve with sauce poured over the top.