Add a photo

Chicken in Onion and Mustard Sauce

By: sonnet  
"Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce."

Rating: This weblink has been rated 7 times with an average star rating of 3.6 Read Reviews (7)

Rate/Review | 764 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 3 servings
 

Ingredients

  • 1 tablespoon butter
  • 3 skinless, boneless chicken breast halves
  • 1 pinch ground black pepper
  • 1 small red onion, sliced
  • 1 tablespoon dried parsley
  • 1/2 cup applesauce
  • 1/4 cup white wine
  • 2 tablespoons mustard
  • 1/4 cup half-and-half cream
  • 1/2 cup chopped walnuts

Directions

  1. Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
  2. Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 388 | Total Fat: 23.1g | Cholesterol: 90mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2008 by Bellerophon 
I used the ingredients and amounts in the recipe, except for using two chicken breasts. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by USFCollegeGirl 
Pretty good! Definately use a red onion, it gives a little bit of sweet to offset the strong... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by Sarah 
I've been looking to add a little excitement to chicken and thought this recipe was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by goddess 
Made this for supper the other night and already had the chicken cooking when I realized I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by CK 
Loved it! Great taste. Can take or leave the walnuts though. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2009 by megan 
This was really good. Slightly sweet from the onion but also savory. The sauce was thicker... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2009 by JMLYN 
Followed recipe as written. Very strange taste, not at all to my or my familys liking.... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?