Mustard and me? We’re like roommates who don’t have a lot in common. We live together, but we don’t hang out together. We’ll talk if there isn’t anyone else around, but the minute I spot the mayo, mustard gets ignored.
Poor mustard. Pretty much the only time it’s shown any real love is when my parents visit.
So naturally when I saw this recipe, it didn’t call out to me. However, I am always looking for different ways to cook chicken, and Stephanie sort of pulled me in with her description. So I hung in there a while longer, and scanned the rest of the ingredients. And there it was…
Cream.
Cream saved the day. As always. Now we’re talking. I just knew the cream would balance out the tanginess of the mustard, creating a great sauce. My mouth actually started to water. And when that happens, I get on board.
This. Was. Tasty. And incredibly easy. Yep. I’ll be making it again and again.
I bet if I peaked in the refrigerator right now, Mustard is doing a little happy dance. And being all cocky in front of the other condiments.
Sautéed Chicken with Creamy Dijon Sauce
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
• 4 (6-ounce) boneless chicken breasts, pounded out to 1/2 inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 cup low-sodium chicken broth
• 1 rosemary sprig
• 1/4 cup whipping cream
• 4 teaspoons Brown or Dijon mustard
Directions
Sprinkle chicken with salt and black pepper. Dredge in flour and shake off any excess. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 4 minutes on each side. Transfer to a serving platter.
Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Simmer for 2 minutes. Stir in whipping cream and let bubble a little; cook 3-5 minutes, until sauce has thickened. Remove from heat, and discard rosemary. Stir in mustard. Spoon over chicken.
Note: I served this over linguine coated in butter and Parmesan. Delish!
(adapted from Stephanie at Per l’Amore del Cibo, originally from Cooking Light)
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{ 20 comments… read them below or add one }
Hey Amy. It’s been a while since I’ve heard from you on Twitter. Anyway, I was wondering if you would like to trade links from our recipe site to your recipe site. Let me know if you’re interested. By the way, I’m not sure who is taking your pics but they are stellar!
Considering there are only 4 teaspoons of mustard to the 1 1/4 C liquid, no wonder why you liked this! It does look good and will add this to my pile of “recipes in waiting.”
Haha, yep, that sounds familiar. As soon as I see ‘heavy whipping cream’ in a recipe, my taste buds perk up and I start getting hungry. =) Mustard and cream together are heavenly–this looks delicious!!
Ok – you and I have similar relationships with mustard. So only because you gave this one a vote of approval, I’m going to try it.
That dijon sauce sounds amazing. I love the flavor of dijon and it looks like the perfect way to make chicken more interesting.
Yay, I’m so glad you liked it! I’m not a mustard fan unless it’s combined with other things in a recipe, but this is by far one of my favorite recipes that includes mustard. It probably is the cream! :)
I actually had every intention of making mine with the breadcrumbs like you did, but to my surprise, I was out of Panko (which never happens!) – dredging in a little flour turned out yummy too, giving it at least a little crunch.
OUT of panko? How can that BE?! Oh well…it gives you an excuse to make it again! :)
I have an excuse, though – I buy it in bulk at Costco, so I always have a ton. But going to Costco is sort of an ordeal because it’s not close to where I live…so when I get low on things… Oh screw it. I totally dropped the ball. Criminal.
Mmm… that creamy dijon sauce sounds amazing, so good over chicken! Nice!
You’re right about that. And you’d better nip that little cocky mustard bit in the bud… the mustard in our fridge is so friggin’ out of control…
But seriously, I could get my head around a little bit of chicken dijon… sounds fancy, and I’ll bet it’s easy enough for a weeknight :)
Your description of the “poor mustard” reminds me of the old Farside cartoon titled “When Condiments Go Bad” showing a hold up at gun point in the refrigerator performed by the ketsup and mustard over the mayo and relish. Classic humor.
I know the cartoon you’re talking about. Lol. Yes…totally. Ah, The Farside. The best.
I actually try to keep my distance from most (all) condiments. We just don’t get along. Except for honey mustard and I. We are BFFs. For life. Dijon is growing on me. I think I could handle this dish. It’s the cream, you’re so right.
Now if we could only work on me being in the same room around mayo and ketchup and not gagging…that would be great.
Ha. This does not surprise me about you. Actually, I don’t imagine there’s much processed anything in your house. I love mayo – put it on most things, which naturally makes my father cringe. And clearly you. Good nod for the honey/mustard combo. I do enjoy that! Especially on pretzels. Have I been redeemed?
You crack me up. Mustard and I aren’t the best of friends either. I’m more of a ketchup kinda gal. I do feel like I neglect the mustard family. Maybe this recipe will make me feel better about them, lol.
I’m not even that much of a ketchup lover. UNLESS it’s on fries, a hot dog, or mixed with brown sugar for my Pot Roast. All of which sound really good right now.
This sauce is nearly identical to the one I made from Elise (over pork chops) that Blythe then made and posted about…
I just don’t see how you can go wrong with shallots+cream+Dijon. It’s heaven. And I’m so glad you bit the bullet and tried it. I really am. :)
You’re so right about that combo, which is pretty much what pushed me over the edge to make it. I just knew it would be good. Clearly, a true mustard fan could change up the ratios. I kept the amounts pretty moderate just in case. Loved it.
haha! Cream makes everything better.. This recipe looks yummy!
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