Recipe by SUE WILLIAMS
"Simple, delicious, and the mustard sauce makes it a nice change."
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skinless, boneless chicken breast halves, cubed
stone ground mustard
chopped fresh parsley
lemon, juice and pulp
I loved this recipe! The flavors are wonderful. It's great served over rice pilaf or white rice if you prefer. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). I also didn't have heavy cream so I used whole milk. I don't think it matters much since you use so little of it. The sauce was still thick and rich and really flavorful. I probably cut a few calories that way. One of these days I think I might try a bit less butter or half butter, half olive oil. Just to see if I can make it a bit more calorie friendly.
Not bad, but it didn't "wow" me either. I subbed 2% milk for the cream & marsala for the vermouth.
Oh, is this a winner! With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. I let that cook over low heat until I had the consistency I wanted, adding more cream and broth as necessary while I tended to the rest of dinner. The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. This is a simply lovely dish.
This combination is amazing. I didn't have vermouth, so I used riesling wine instead. We used thin sliced whole chicken breasts to keep the moisture. Fried on super high heat for a shorter time. Used half butter/half extra-virgin olive oil. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste.
Wonderful flavor! I found this recipe when I was looking for a chicken/mustard filling for crepes for Marti Gras. This was perfect! I filled whole wheat crepes with this chicken, sauteed spinach and Gruyere cheese and topped them with carmelized onions! The taste was fanastic!
This was good. I used white wine instead of vermouth and the juice of half a lemon with no pulp. At first I thought the 2 mustards would be overpowering but it wasn't at all. Thanks for the recipe.
I had to improvise with the mustards because I didn't have plain dijon. I used a maple dijon. Everyone love it.
This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Mustard Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 506
** Calories from Fat: 272
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