Chicken with Mustard Cream Sauce

11 25 253
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 8
Chicken with Mustard Cream Sauce
Health Highlights


4 breast Chicken breast, boneless, skinless
2 tbsp Extra virgin olive oil
2 tbsp Butter, unsalted
3 clove(s) Garlic (minced)
1 cup White wine (or brandy)
1 tbsp Dijon mustard (heaping)
1 tbsp Grainy mustard (heaping)
1/4 cup Heavy cream, 38% M.F. (1/4 to 1/2 cup)
1/4 cup Chicken broth (stock), low sodium (1/4 to 1/2 cup)
1 pinch Salt (to taste)
1 dash Black pepper (to taste)


Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. 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 brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced 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 chicken with a green salad, spooning the sauce over the top.

Yum and…yum.

Nutrition Facts

Per Portion

Calories 253
Calories from fat 116
Calories from saturated fat 43
Total Fat 12.9 g
Saturated Fat 4.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.2 g
Cholesterol 101 mg
Sodium 102 mg
Potassium 434 mg
Total Carbohydrate 2.4 g
Dietary Fiber 0.3 g
Sugars 0.4 g
Protein 26.7 g

Dietary servings

Per Portion

Meat 1.3

Energy sources


Meal Type(s)