Breast of Chicken With Mustard Sauce Recipe

Name: Breast of Chicken With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless boneless chicken breast halves, about 1 1/4 pounds; Salt and freshly ground pepper to taste; 2 tablespoons canola or vegetable oil; 12 baby carrots, trimmed and scraped; 1/2 pound small mushrooms; 2 tablespoons chopped shallots; 1 teaspoon finely chopped garlic; 1 tablespoon flour; 1/2 cup dry white wine; 1 cup fresh or canned chicken broth; 1 tablespoon tomato paste; 1 bay leaf; 3 sprigs fresh thyme or 1 teaspoon dried; 2 tablespoons Dijon mustard; 2 tablespoons finely chopped parsley

Servings: persons

4 skinless boneless chicken breast halves, about 1 1/4 pounds
Salt and freshly ground pepper to taste
2 tablespoons canola or vegetable oil
12 baby carrots, trimmed and scraped
1/2 pound small mushrooms
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley

1
Sprinkle the chicken breasts on all sides with salt and pepper.
2
Heat the oil in a skillet over medium-high heat and add the chicken.
3
Cook until golden brown, about 4 minutes, and turn.
4
Cook and brown for about 4 minutes more.
5
Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken.
6
Continue cooking and stirring for about 3 minutes.
7
Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly.
8
Add the wine and stir.
9
Add the broth, tomato paste, bay leaf, thyme and mustard.
10
Blend well.
11
Cover and simmer for 10 minutes.
12
Uncover and cook 5 minutes more to reduce the sauce.
13
Remove the bay leaf.
14
Sprinkle with parsley and serve.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 skinless boneless chicken breast halves, about 1 1/4 pounds, Salt and freshly ground pepper to taste, 2 tablespoons canola or vegetable oil, 12 baby carrots, trimmed and scraped, and more.

Yes, Breast of Chicken With Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breast of Chicken With Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions