Chicken with Mustard Sauce Recipe
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Chicken with Mustard Sauce

By: SUE WILLIAMS  
"Simple, delicious, and the mustard sauce makes it a nice change."

Rating: This weblink has been rated 11 times with an average star rating of 4.4 Read Reviews (10)

Rate/Review | 631 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves, cubed
  • 1/2 cup butter
  • 1 shallot, chopped
  • 1/2 cup dry vermouth
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons stone ground mustard
  • 1/4 cup heavy cream
  • 1 teaspoon chopped fresh parsley
  • 1 lemon, juice and pulp

Directions

  1. In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
  2. Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
  3. Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
  4. Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 509 | Total Fat: 30.3g | Cholesterol: 151mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by Lynn 
I loved this recipe! The flavors are wonderful. It's great served over rice pilaf or white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by Carrie 
Wonderful flavor! I found this recipe when I was looking for a chicken/mustard filling for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2006 by Hot Chilli 
This was good. I used white wine instead of vermouth and the juice of half a lemon with no... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2005 by KazMc 
I didn't have vermouth so I used a little marsala. The recipe was good though, the sauce was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2008 by Liz 
I tried this recipe out on a few friends for a dinner and got rave reviews. I used a white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by Susan Greenberg 
This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2005 by BOOKMARKER 
Not bad, but it didn't "wow" me either. I subbed 2% milk for the cream & marsala for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2009 by OneBiteRule 
This was pretty good. I didn't have the dijon mustard so, considering it was still good, I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Patti Supporting Member (Click to learn more about Supporting Membership)
We enjoyed this. I did end up adding a little more broth and cream as I thought the dijon... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2007 by Shmuffin 
4.25 didn't have a shallot. I added a little some onion & garlic in replace it. Added 1 Tbs... MORE

 
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