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Chicken with Mustard Cream Sauce

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Crispy chicken cutlets with a creamy mustard pan sauce built right in the skillet. Serve with pasta and your favorite veggie for a complete, easy meal.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Ingredients

Units Scale

CHICKEN

MUSTARD SAUCE

SERVING

  • 8 ounces pasta, cooked
  • your favorite cooked veggie (peas, broccoli, green beans, asparagus, etc.)
  • fresh chopped parsley

Instructions

  1. PREP FLOUR COATING. In a shallow dish, combine flour, Italian seasoning, garlic powder, and a couple large pinches of salt and pepper.
  2. PREP CHICKEN. Slice each chicken breast in half lengthwise to create two thinner pieces of chicken per breast. Dredge chicken pieces in the flour mixture, making sure they’re coated on all sides.
  3. COOK CHICKEN. Heat oil in a large sauté pan over medium-high heat. Add chicken to the hot pan and cook for about 3-5 minutes per side or until a dark golden brown crust forms and the chicken is cooked through. Remove from the pan and set aside.
  4. START MUSTARD SAUCE. Reduce heat to medium-low. Don’t wipe out the pan, and add butter. Then add garlic and Italian seasoning along with a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute. Stir in flour and cook, stirring frequently, for 1 minute. Slowly whisk in chicken broth to deglaze the pan and scrape all the yummy bits off the bottom.
  5. FINISH SAUCE. Add heavy cream, Dijon mustard, and stone-ground mustard. Simmer gently over medium to medium-low heat for a few minutes until the sauce starts to thicken. Stir in any juices that have collected on the chicken plate. Season to taste with salt and pepper. 
  6. WARM THROUGH. Nestle the chicken into the sauce and cook for a couple minutes until heated through. 
  7. SERVE + ENJOY. Serve with pasta and your favorite veggie for a complete meal! Garnish with fresh parsley and enjoy!
  8. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Slicing the breasts in half is a game changer. Thin cutlets cook fast and evenly, so you get a crispy crust on the outside while the inside stays moist.

    • Don’t rush the sear. Let the chicken sit undisturbed until it releases easily from the pan. That dark golden crust is pure flavor, and it’s what gives the sauce its depth.

    • The browned bits are gold. Whatever is stuck to the bottom of the pan after searing is the secret to a sauce that tastes restaurant-worthy. Scrape it all up when you add the broth.

    • Add the broth slowly. Whisking it in gradually keeps the flour from clumping and gives you a smooth, silky sauce.

    • Two mustards are better than one. Dijon brings the tang, and stone ground adds texture and a little pop. If you only have Dijon, it still works, but the combo really is somethin!

    • Too thick? Too thin? Splash in more broth to loosen it, or simmer a couple more minutes to thicken it up.

    • Season to taste at the end. The ingredient list is short and simple, so adding enough salt is paramount for ensuring the sauce is most flavorful.

Nutrition

  • Serving Size: 1/4 of the dish (including pasta)
  • Calories: 653
  • Sugar: 3.5 g
  • Sodium: 593.4 mg
  • Fat: 30.8 g
  • Carbohydrates: 53.8 g
  • Fiber: 3.3 g
  • Protein: 36.8 g
  • Cholesterol: 150.1 mg

Find it online: https://midwestfoodieblog.com/chicken-with-mustard-cream-sauce/