Chicken in Onion and Mustard Sauce Recipe - Allrecipes.com
Chicken in Onion and Mustard Sauce Recipe
  • READY IN 35 mins

Chicken in Onion and Mustard Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2008

I used the ingredients and amounts in the recipe, except for using two chicken breasts. I pounded them lightly to make for equal thickness, and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion, sliced very thin, in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter, and a little easier to digest. For the mustard, I used half Grey Poupon Country Style, and half Mister Mustard, an extra-pungent Dijon-style product. Next time, I'll probably forego the Mister Mustard, and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced, though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce, though very tasty, became quite thick, and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company!

 
Most Helpful Critical Review
Mar 11, 2009

Followed recipe as written. Very strange taste, not at all to my or my familys liking. Definitely would not make again.

 

11 Ratings

Oct 13, 2008

Pretty good! Definately use a red onion, it gives a little bit of sweet to offset the strong mustard! I used dijon mustard, and it was still quite pungent. Maybe using less mustard, and somehow incorporating bacon would make this a 5star, but as is a great 4 star. Thanks!

 
Jun 23, 2009

Made this for supper the other night and already had the chicken cooking when I realized I didn't have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce, mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again, with or without the applesauce!

 
Oct 13, 2008

I've been looking to add a little excitement to chicken and thought this recipe was outstanding. The only change I made was to leave out the walnuts as I'm not a fan. Thanks for sharing, I will make this again.

 
Apr 22, 2009

This was really good. Slightly sweet from the onion but also savory. The sauce was thicker than I thought it would be - a nice consistency.

 
Apr 08, 2010

This is so good! Great flavor. My husband loves chicken w/ apple or mustard and this combines both of those very well.

 
Aug 14, 2009

Loved it! Great taste. Can take or leave the walnuts though.

 

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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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