Chicken with Mustard Cream Sauce Recipe

Name: Chicken with Mustard Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless, Skinless Chicken Breasts; 2 Tablespoons Olive Oil; 2 Tablespoons Butter; 3 whole Garlic Cloves, Minced; 1 cup Brandy (or White Wine If Preferred); 1 Tablespoon (heaping) Dijon Mustard; 1 Tablespoon (heaping) Grainy Mustard; 1/4 cups (to 1/2) Heavy Cream; 1/4 cups (to 1/2) Chicken Broth; Salt And Pepper, to taste

Servings: persons

1
*Amount of cream and broth has slightly decreased; add more as needed.
2
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.
3
Salt and pepper both sides.
4
Heat oil and butter in a large skillet over medium-high heat.
5
Cook cutlets on both sides until nice and golden brown and cooked through.
6
Remove chicken from the skillet and keep on a plate.
7
Reduce the heat to medium.
8
Add the garlic to the pan and saute it for a minute, stirring to make sure it wont burn.
9
Next pour in the brandy (or wine if using) being careful if cooking over an open flame.
10
Then just let the booze bubble up and cook until its reduced by half.
11
Throw in the mustards and stir to combine, then pour in the cream.
12
Stir in chicken broth, adding more if the sauce seems too thick.
13
Taste sauce and adjust whatever you think it needs.
14
Add chicken breasts back to the pan, nestling them into the sauce.
15
Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
16
Serve chicken with a green salad, spooning the sauce over the top.
17
Yum and...yum.

474

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 4 whole Boneless, Skinless Chicken Breasts, 2 Tablespoons Olive Oil, 2 Tablespoons Butter, 3 whole Garlic Cloves, Minced, and more.

Yes, Chicken with Mustard Cream 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!

Chicken with Mustard Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions