This Chicken with Creamy Dijon Mustard Sauce is an easy and quick weeknight dinner. The chicken chops and sauce are all cooked in the same pan, making cleanup a breeze.
On my first trip to France in my early twenties, I returned with a set of blue-handled French bistro cutlery that I used for years and seven glasses of different Dijon mustards.
The mustard! I couldn’t get over how good the mustard was and so many varieties.
A quick and easy weeknight meal
This is a real weeknight meal that’s ready in just over half an hour from start to finish. The key is using thinly battered chicken cutlets that cook in just minutes on the stovetop.
The sauce comes together quickly too. Sauté a few shallots in butter until soft, then simmer with some white wine, dried thyme and, of course, Dijon mustard. Finally, stir in the cream to finish the creamy sauce.
Best chicken to buy
For this recipe, use boneless, skinless chicken breasts, then cut into three roughly equal pieces before beating to an even thickness. Don’t forget to remove the fillet and pound it thin as well. (It’s the piece on the bottom of the chicken breast that looks like it’s only half attached.)
Be careful not to overcook the chicken!
If you’re not sure if they’re fully cooked, cut open one of the cutlets and check if it’s completely opaque.
What to serve with it
Serve with buttered egg noodles, rice, mashed potatoes or mashed celery root or parsnips. For a low-carb meal, serve the chicken alone or with some roasted or steamed veggies.
More Easy Fried Chicken Recipes
- Skillet Chicken Parmesan
- Italian fried chicken with spinach, tomatoes and onions
- Herbes de Provence roast chicken with potatoes and vegetables
- Fried chicken with baby bok choy
- Skillet Chicken Puttanesca
Creamy Dijon Mustard Chicken
ingredients
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1 to 1 1/4 lb boneless, skinless chicken breast
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Salt
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2 tablespoon extra virgin olive oil, plus more for easy coating of chicken
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1 tablespoon butter
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1 Cup cut shallots
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1/2 Cup dry White wine (can substitute chicken broth)
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1/2 Cup water
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4 tablespoon Dijon mustardsmooth, whole grain or a mix of both
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1 teaspoon dried thyme
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1/4 Cup heavy cream
method
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Slice and pound chicken breast thinly:
Remove the chicken breasts from the packaging and sprinkle with salt. Remove the fillet from each breast and set aside. Cut each chicken breast into 3 roughly equal pieces. Brush with just a little olive oil.
Place the brisket pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thickness of about 1/4 inch. Repeat with the fillet pieces.
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Lightly sear the chicken chops:
In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat. stir in butter. When the butter is foamy, add the chicken pieces to the pan. Do not overfill the pan, work in portions if necessary.
Lightly brown the chicken on one side, flip and brown the other side. Don’t overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set them aside while you prepare the sauce.
What is the temperature of cooked chicken?CONTINUE READING:
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Boil shallots:
Add the chopped shallots to the pan. Reduce the heat to medium. Mix in the remaining fat in the pan. Cook until tender, about 5 to 6 minutes.
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Make the sauce:
Pour the white wine into the pan and increase the heat to high. When most of the wine has evaporated, add the water, mustard, and dried thyme. Let it boil down to half.
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Return the chicken to the pan, drizzle with cream:
Reduce the heat to low. Return the chicken to the pan and brush with the sauce. Remove the pan from the stove and pour in the cream. Taste and adjust the seasonings, adding more salt if needed.
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Surcharge:
Serve with egg noodles, rice, mashed potatoes, mashed celery root, or parsnips, or serve alone or with veggies for the low-carb version.
| nutritional information (per serving) | |
|---|---|
| 448 | calories |
| 22g | Fat |
| 9g | carbohydrates |
| 46g | protein |
