Chicken with Mustard Cream Sauce

How many of you woke up to piles of snow yesterday? According to the internet, my hometown Rochester (where I am currently for the holidays) got 9 inches. But when my dad went outside he thought we actually accumulated a foot in our location. And the best part is, this is a town that knows how to deal with snow. Whether it’s 9 inches of 12 it’s a piece of cake. But regardless, it was definitely a great day to cozy up.

For the many of you who will be partaking in resolutions of healthier eating in 2013, make this chicken NOW or be prepared to cheat a little on that resolution. Not only is there heavy cream in the mustard sauce, but brandy as well. It’s pretty much impossible to resist. As such, I served it with chopped broccoli to make up for all the cream.

Chicken with Mustard Cream Sauce

One year ago: Cranberry and Orange Granola

Two years ago: Chicken Scallopine with Sage and Fontina Cheese


Serves 4


2 boneless, skinless chicken breasts

1 Tbsp olive oil

1 Tbsp unsalted butter

2 cloves garlic, minced

1/2 cup brandy (or white wine in preferred)

1 Tbsp Dijon mustard

1 Tbsp grainy mustard

1/4 cup heavy cream

1/4 cup reduced sodium chicken broth

Salt and pepper, to taste


  1. Cut the chicken breasts in half lengthwise so that you have four smaller, thinner chicken cutlets. Salt and pepper both sides.
  2. 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.
  3. 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.
  4. 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.
  5. Serve chicken with a green salad or vegetables, spooning the sauce over the top.

Source: Halved from Tasty Kitchen.

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