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    Chicken with Mustard Cream Sauce

    Serves 8


    4 Chicken breasts, whole Boneless Skinless


    3 Garlic cloves, whole


    1 tbsp Dijon mustard, heaping
    1 tbsp Mustard, heaping Grainy

    Baking & Spices

    1 Salt and pepper

    Oils & Vinegars

    2 tbsp Olive oil


    2 tbsp Butter

    Beer, Wine & Liquor

    1 cup Brandy


    1/4 cup (to 1/2) Chicken Broth
    • Jennifer Brangers

      4 whole Boneless, Skinless Chicken Breasts 2 Tablespoons Olive Oil 2 Tablespoons Butter 3 whole Garlic Cloves, Minced 1 cup Brandy (or White Wine If Preferred) 1 Tablespoon (heaping) Dijon Mustard 1 Tablespoon (heaping) Grainy Mustard 1/4 cup (to 1/2) Heavy Cream 1/4 cup (to 1/2) Chicken Broth Salt And Pepper, to taste Preparation Instructions *Amount of cream and broth has slightly decreased; add more as needed. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum. Share this Post Twitter Facebook Email This Posted by Ree in 16-Minute Meals, All PW Recipes, Chicken, PW's Favorites 152comments Other Posts You Might Enjoy chickennuggets DSC_0473 DSC_1708 DSC_4571 veggiescramble NEWER POST OLDER POST 152 Comments and 32 Replies 1 sheila j On Monday, February 27 at 5:16 am Looks like tonight’s supper! thanks for the idea. 2 Stephanie On Monday, February 27 at 5:33 am Wow the photos are soo good that I’m able to smell it …and surely it tastes even better!!! A good idea to vary the day by day menu!!! Thanks xxx 3 Vera On Monday, February 27 at 5:34 am My mom only ever cooked one dish with a mustard sauce, this one would be a good alternative. I’m saving this recipe! 4 Meme On Monday, February 27 at 5:42 am This looks delish! 5 Lynn from For Love or Funny On Monday, February 27 at 5:43 am Today is a good day NOT to be a chicken, otherwise you’d end up covered with mustard cream sauce on my dinner plate! 6 jules On Monday, February 27 at 5:58 am This sauce is so good! I have made a version of this a few times at Christmas to serve over roasted beef tenderloin. Try adding sauteed shallots and mushrooms to the sauce :o) Delish! 7 Courtney On Monday, February 27 at 6:06 am I know I’ll probably get crucified for asking this here, but is there anything you can sub for the heavy cream? TIA =) Rachel N On Monday, February 27 at 7:00 am lol I had the same question. Sally On Monday, February 27 at 9:53 am Here’s what you do: Assume you’re planning on making it with heavy cream, but when you go to the fridge, there isn’t any. What do you have there that you could use? I’d use half and half or whole milk or maybe 2% milk. If I didn’t have any of those, I’d consider evaporated milk. If none of those were available, I’d use more chicken stock. I think omitting the cream would be a better choice than using a skim or fat-free product. You’re after creaminess, not milkiness. bc in edmond On Monday, February 27 at 9:57 am i always substitute fat-free half and half for whole cream in soup and sauce recipes. we can’t tell the difference, and it saves us hundreds of unneeded calories! i used it recently in ree’s sausage/potato/kale soup, and my family loved it :) Mayate On Monday, February 27 at 6:43 pm I have learned to use chicken broth slightly thickened with cornstarch instead of milk or cream. Not quite the same but a good enough substitute for those allergic to dairy. Lynn On Monday, February 27 at 9:38 pm I made it with fat free half and half tonight. Not exactly the same as it would be with heavy cream I’m sure, but it still looked and tasted fairly rich and creamy. Delicious recipe! ps. I didn’t have chicken so made it with boneless center cut pork chops. Excellent! christine On Tuesday, February 28 at 2:38 pm How about fat free sour cream ? I make something very similar to this and it calls for sour cream, in which I use the regular full calorie type. Elizabeth On Tuesday, February 28 at 9:14 pm I just made this. Used half and half. It was yum (also only used one kind of mustard, white cooking wine instead of brandy) Tabitha N On Wednesday, February 29 at 5:49 pm I used Fage greek yogurt. Super yummy! Went perfect over mashed potatoes. 8 Rebecca @ Sink Or Swim On Monday, February 27 at 6:09 am Looks delish and EASY! Yum, I love new chicken recipes! 9 Poetesswug On Monday, February 27 at 6:24 am Ooooo! I can’t wait to try this one! I love anything with a mustard sauce. 10 tinajo On Monday, February 27 at 6:37 am This looks REALLY good, have to try! :-) 11 Heather (Heather's Dish) On Monday, February 27 at 6:40 am i love the idea of a mustard cream sauce – that just screams flavor! 12 The Mrs @ Success Along the Weigh On Monday, February 27 at 7:05 am I can’t wait to try this. I’m so drooling over that chicken right now! 13 Blog is the New Black On Monday, February 27 at 7:12 am Yes, I want this now! 14 jaybee On Monday, February 27 at 7:15 am We don’t drink and thus don’t keep brand OR wine in the house, is there a substitute that would still be yummy? Lisa On Monday, February 27 at 11:01 am I was thinking the same thing. Any suggestions out there? Susan On Monday, February 27 at 11:59 am I don’t like to keep alcohol in the house either, but I know its flavor can be an important part of the recipe. I go to a liquor store and buy the little airplane bottles. They are cheap and you don’t feel guilty wasting money if you throw a little out when you’re done. Alise G On Monday, February 27 at 2:35 pm You can always use chicken broth instead of alcohol in most recipes. Another good alternative is dry vermouth. It’s still alcohol, but I’d categorize it like cooking sherry, just another good ingredient to have around. :) Andrea G On Monday, February 27 at 3:51 pm you can always use broth instead of the liquor. I would use a little less since alcohol reduces quickly & broth doesn’t. Christy On Tuesday, February 28 at 10:34 am I agree. I don’t drink either. So, I won’t use alcohol at all. I understand it’ll alter the taste some in the recipe, but is there a substitute for the alcohol? I won’t buy the small ones because I just don’t drink alcohol. It’s a good idea for others, though! :) I’ll try it with the chicken broth, the mustard cream sauce is really what sounded so yummy!! RA On Monday, March 5 at 12:07 pm I used a 100% pure apple juice. It was still delicious! Stefanie On Sunday, April 1 at 6:35 pm I used chicken stock instead of brandy and it was AMAZING!!! 15 Stella Bs Kitchen On Monday, February 27 at 7:16 am This looks delightful! I love mustard and as a sauce…brilliant! Can’t wait to make this one. Thanks for sharing. ~Stella B’s Kitchen 16 WebSavvyMom On Monday, February 27 at 7:24 am –>That looks delicious. I’m always trying to find new ways to make chicken. 17 Urban Wife On Monday, February 27 at 7:29 am I think some lemon would add a nice touch to this chicken recipe! I make a similar dish but with stone ground mustard. It’s on our menu at least once a week. Donna H. On Monday, February 27 at 11:27 pm I actually made this tonite, mainly because I had everything I needed already in my home! Even the Brandy! (Bought it for something I made at Christmas :)! And it was absolutely fabulous! I have the pickiest hubby in the world and had to sneak the two mustards in with out telling him, but I had just bought a sack of Meyers lemons and I decided to add some fresh squeezed lemon juice and a little bit of zest to the recipe and I can only say it was AMAZING! I thought he was going to pick up the plate and lick it for sure!!!! Don’t be afraid of this sauce, people … it would be great on chops for certain and he even asked me if I would remember how to make this again …like maybe tomorrow night !! Probably not, say I, but soon. Do it … its a winner! 18 Rachel On Monday, February 27 at 7:35 am What can I sub in for Brandy/white wine if we don’t keep alcohol in the house? more chicken broth maybe? goddessnene On Monday, February 27 at 7:37 am Hi i honestly make this recipe all the time without brandy, wine or even broth. Very yummmm. Susan S. On Monday, February 27 at 12:49 pm How do you make it without liquid? We don’t drink either and I wonder if I can just substitute a cup of chicken broth for the cup of brandy. Would appreciate any input anyone has on this. 19 goddessnene On Monday, February 27 at 7:35 am Hi Ree, I just looooove ur site and stop by all the time to check it out. I make this recipe at least once every two weeks but I never thought of putting brandy or wine in it but will try next time. I serve it with mashed potatoes they soak up the sauce sooooooooooo well and a green. Marvelous. 20 Theresa in Alberta On Monday, February 27 at 7:38 am OHMYGOSH!!! mmmmmmmm 21 Angela On Monday, February 27 at 7:48 am I think I’ll go faint now. Thank you. 22 My Kids Mom On Monday, February 27 at 7:56 am I sometimes notice that you use a wooden cutting board to slice up things like raw chicken. Do you use it for other foods also? I always thought wood was hard to rid of bacteria. 23 Nezzy (Cow Patty Surprise) On Monday, February 27 at 8:19 am Woohoo girlfriend, this Ozark Farm Chick is salavatin’ like some kinda pup who bit into a juicy green toad!!! Mmmmmm, this looks more than fabulous and I for one just adore the printed recipes. ‘Makes me tingle all over!!! :o) Now if you’d just pass me a fork so I could get started here??? Please??? From the silly hills and hollers of the magnificent Missouri Ponderosa, ya’ll have yourselves one blessed and beautiful day!!! :o) Now, anybody got a hanky??? 24 Allyn On Monday, February 27 at 8:30 am Sounds so good! I’d have to use coconut milk (my sweet husband can’t do dairy), but with brandy and so much mustard, I don’t think it’d be too sweet. This would be sooooo good on pork chops. Yum! 25 Alyssa On Monday, February 27 at 8:46 am Great idea to deglaze the pan with brandy! 26 Cassie On Monday, February 27 at 8:46 am Mustard? And, and Brandy? And CREAM? I’m ALL over this! 27 Amy On Monday, February 27 at 8:47 am This sauce is also awesome on pork. Very French! My friend’s mom made it for us when she visited from Paris. 28 Kimberly On Monday, February 27 at 8:58 am This looks delicious! I adore mustard. If you aren’t putting in wine, I would suggest stock + lemon juice. Wine is acidic, so you a bright punch of lemon juice with the depth of stock to mimic the wine addition. Instead of brandy, I would add stock + a touch of molasses. It sounds too sweet, but molasses is typically rather smoky and a deep flavor that really highlights mustard. I use a Dijon mustard and molasses spread for sandwiches that is really great as well. Pretty much every time Ree posts a recipe containing alcohol on her site people as for substitutions. It’s good to remember that sauces are just a guide and the alcohol is not necessary to make a delicious sauce. Especially when it tastes so good in a glass, next to the stove. Christy On Tuesday, February 28 at 10:37 am Thanks!! I don’t drink either, therefore, I don’t really know what the tastes are to substitute! But, it’s a shame to miss out on some of these yummy sounding recipes, and since I don’t drink, I don’t really know what I’m missing out on! :) I appreciate your suggestions a ton! Kryssy On Thursday, March 1 at 12:52 pm Thanks, Kimberly! I don’t drink, either, and I usually substitute chicken broth for the alcohol in recipes. But I always figured there was some flavor element missing, and now I know what to use! 29 Bev Weidner On Monday, February 27 at 9:05 am This hurts so good. 30 Georgia @ The Comfort of Cooking On Monday, February 27 at 9:12 am Mouthwatering, Ree! This looks so delicious. Adding to this week’s menu! 31 Nicole On Monday, February 27 at 9:18 am I’m in love with anything that has mustard as one of the ingredients and I definitely have to make this. And zee cream with zee mustard….delicious. Definitely printing this one! 32 Stephanie On Monday, February 27 at 9:38 am This is a pretty classic French recipe – I make it once a month, but slightly different. Instead of garlic, I throw in minced shallots. It’s also great with sautéed mushrooms, but my husband doesn’t like mushrooms. :( Serve over rice. Yummy! 33 Shawn On Monday, February 27 at 9:55 am Question: Since you are a rancher, why does all your meat look like it comes wrapped from a grocery store and not meat you have raised yourself and had butchered? We ranch and everything from our beef, chicken, eggs, milk (seasonal), garden produce, is home raised. Pork is even home raised but from our friends. What a better opportunity to be an advocate for agriculture produce and promote the product you work so hard to raise. Shawn On Monday, February 27 at 10:14 am Don’t get me wrong. I love your site and recipes. This has just been a question I have had since I started following your site. Kimberly On Monday, February 27 at 10:20 am I think Ree does this because packages of meat is fairly standard across markets nationwide and she wants her readers to identify the cuts of meat she uses in their store. The vast majority of us do not live on ranches and Ree’s site appeals to people just learning to cook because the ingredients are easy to source and the techniques are manageable. To better help new cooks, the labels on protein helps people identify exactly what they need. I also think that they do not keep chickens on their ranch, I seem to vaguely remember Ree mentioning that she wanted chickens but her husband did not. Chris On Tuesday, February 28 at 8:36 pm You know, I think it is nice Ree shows the package and often it is something – from rural Illinois that I recognize- like a steak package from Sams. Plain and simple. 34 Kendra @ My Full-Thyme Life On Monday, February 27 at 9:58 am This looks so yummy! I have a similar sauce that I use for my Chicken Cordon Bleu recipe. The mustard goes very well with the ham and swiss flavors. I wouldn’t have thought to try brandy. Thanks for sharing! 35 Amanda On Monday, February 27 at 10:07 am This looks utterly delicious, but I have more pressing questions: Where on Earth did you get that nail polish, who makes it, and what’s the name of the color? 36 Jean F On Monday, February 27 at 11:06 am Ohmyeverlovingmustardcreamsauce! **Drool** 37 Susanne On Monday, February 27 at 11:13 am I actually made this sauce yesterday for pork chops and it turns anything you put it on into something elegant and delicious! It’s so easy, I can do it from memory which is perfect for weeknights when I can’t remember my name let alone follow a complex recipe. 38 Adrienne @ Midwestern Belle On Monday, February 27 at 11:23 am And yum! This looks delicious :) 39 charis On Monday, February 27 at 11:23 am this looks sooooo good to me! i don’t have brandy, so i will have to make it with white wine, but i suspect it will still be delicious! 40 pam On Monday, February 27 at 11:25 am this WILL be dinner tonight. 41 Karen On Monday, February 27 at 11:26 am Can’t wait to try this — but going to use Uncle Jim’s Pepper Mustard instead of plain old dijon…..yum!!!! 42 CouponClippingCook On Monday, February 27 at 11:30 am Love the idea of the thin chicken breasts and with this sauce you made….WOW..looks so delicious. 43 Kathleen On Monday, February 27 at 12:06 pm Yum! I have every ingredient on hand right now ( even the same brand Brandy!). This will be tomorrow’s dinner!! 44 Hanan On Monday, February 27 at 12:40 pm Sounds like a great dinner for tonight. One question though, What can I use instead of the brandy since I don’t use alcohol? If anyone can help me there. Thanks janmaus On Monday, February 27 at 3:03 pm Alcohol does completely evaporate during cooking, but if you don’t want it in the house, either some apple juice or a dash of champagne vinegar (or any mild vinegar for that matter) is a nice substitute. I don’t like lemon juice in this particular sauce. Don’t much like brandy myself, but it’s an important staple in my pantry for a number of recipes. Hanan On Tuesday, February 28 at 10:24 am I made last night for dinner, awesome. Everybody loved it ages 7-50 :) Thanks for your reply Janmaus. 45 Jessica J On Monday, February 27 at 12:43 pm I love cooking with booze. Definitely adding this recipe to the list of must-try’s! 46 Sharon B On Monday, February 27 at 12:53 pm Ree, please don’t talk so badly about your fine hands! They are hands that work hard daily, displaying the love you have for your family and friends! They look perfect to me! Joyce On Monday, February 27 at 3:02 pm Truly said, but I’ll never get used to nail polish that makes it look as though someone took a hammer to each of your fingertips! 47 Lisa On Monday, February 27 at 12:57 pm I love all your recipes. But you put cream in everything!! It’s so good!! It’s so bad! How do we make recipes good without cream or sugar? Pioneer me healthy and make it fabulously good. 48 kathynruss On Monday, February 27 at 12:59 pm This puts me in mind of champagne chicken made with Cherchies Champagne Mustard. I need to get me some more of the mustard! Yours looks good, too. 49 Jackie Thompson On Monday, February 27 at 1:06 pm Looks deee-licious … as always! 50 Joyce On Monday, February 27 at 1:13 pm Cooking garlic with too much heat results in a very bitter taste and spoils the dish. 51 Chelsea On Monday, February 27 at 1:35 pm I’ve been looking for a tasty mustard chicken recipe and this one looks like it hit my goal out of the park. Thanks for sharing. I’m stoked to give it a try! 52 Rachel On Monday, February 27 at 2:44 pm This recipe looks great Ree! Do you have any suggestions to make this alcohol free? We don’t consume alcohol and I try not to even cook with it when possible. Thank you! 53 janmaus On Monday, February 27 at 2:59 pm This recipe, made with white wine has been one of my “go-to” meals for years. I’m going to try the brandy, because I’m sure it’s going to boost the taste a bit. I’ve never had anyone not clean their plates! 54 Komal On Monday, February 27 at 3:03 pm Hi Ree…..loved the recipe :) so simple and delicious but is there any way we can omit the alcohol in the sauce? will it be almost the same if we use just the chicken broth? 55 magickwrds On Monday, February 27 at 3:03 pm Ree- do you ever take photo’s of the basic things you cook? Everything here looks awesome! I can’t wait to see what you do to peanut butter toast. 56 Elizabeth {Southern Elle} On Monday, February 27 at 3:33 pm Oh yummy! Mustard chicken is one of my favorites.. now I’m starving. This dish will be on my table this week! 57 Andrea G On Monday, February 27 at 3:52 pm If I weren’t making butter chicken tonight I’d be doing this – sounds yummy! 58 Valerie @ From Valerie's Kitchen On Monday, February 27 at 4:57 pm I love a good pan sauce and this one looks heavenly! 59 Priyanka On Monday, February 27 at 5:09 pm Great recipe…sounds amazing. Bookmarked the dish, need to try it out. The photos are stunning. 60 Hoofer On Monday, February 27 at 5:31 pm Smart Chicken! I love Smart Chicken, I even won a Smart Car from Smart Chicken last year! 61 Malcolm @ From Away On Monday, February 27 at 5:35 pm This was one of the first things I ever learned to cook. In fact, while still in high school, I once served it as a pre-prom dinner. I like it with lots of white rice to soak up any leftover pan sauce, and a sprinkle of fresh chopped tomatoes. 62 Kate On Monday, February 27 at 6:38 pm Speaking of chronic airheads – I kept looking through your photos, saying “Where are the mushrooms? Where are the mushrooms? Where…” Ohhhhh, you wrote “mustard” not “mushrooms”. It’s Monday. And it’s February. 63 Liesyl On Monday, February 27 at 6:58 pm I have a question completely unrelated to the meal, but I noticed that you working with the raw chicken on a wooden or bamboo cutting board. How do you clean it afterwards? Thanks Jennifer On Tuesday, February 28 at 12:21 pm I have the same questions! I bought a plastic cutting board just for the purpose of meat so I can toss it in the dishwasher with its flamelike temperatures. Scalding hot water for the wooden cutting board? Please, do tell! 64 Ashley On Monday, February 27 at 7:00 pm We had this for dinner tonight. Used what I had: white wine instead of brandy, yellow and honey dijon mustard instead of dijon and a grainy mustard and half and half instead of cream. Turned out very nice. Husband ate it right up! 65 Erin @ Brownie Bites On Monday, February 27 at 7:06 pm This is my favorite type of recipe – simple, flavorful sauces to jazz up a cooked chicken breast. When my husband goes out of town for business, I always make grilled chicken with some kind of sauce, fresh green beans or asparagus, and homemade biscuits with butter and honey. I have NO idea why I do this.. it’s become kind of a tradition! 66 Karen On Monday, February 27 at 7:15 pm Uau! I’m really hungry now!! Looks so perfect! 67 Phil On Monday, February 27 at 7:43 pm What’s up with that thumbnail? Did you hit it with the tenderizing hammer or do you intentionally get it to be that color otherwise? 68 Kim V On Monday, February 27 at 8:14 pm I just finished making this recipe for dinner- my husband and I loved it! The sauce is easy and delicious and I had all the ingredients in my pantry. This is a keeper for sure. I love the idea of adding diced shallots, and during summer I’ll use some fresh herbs, too. Thanks, Ree! 69 Steve On Monday, February 27 at 8:20 pm That looks awesome! I bet it smells awesome, too! I never would have thought about a mustard based pan sauce. Thanks for the great idea! 70 Kelcey On Monday, February 27 at 9:11 pm I often make a similar sauce for chicken, but I find that adding sliced red grapes is a great addition! I love how the sweet grapes play against the stronger mustard flavors. 71 Penny On Monday, February 27 at 9:21 pm Oh Holy Schmoly that looks scrumptious!! Am now hungry again, and have already eaten spaghetti squash with vegetable saute, so have no excuse to make this…also it’s way too late~ guess I’ll just dream about it and plan on making it later in the week. May knock my husband’s socks off with this dish, as he loves spicy mustard. 72 Jo On Monday, February 27 at 10:31 pm Made this for dinner tonight and it was a big hit. Thank you for a new sauce. 73 Cyndi A On Monday, February 27 at 11:08 pm Looks like a big winner. I can’t wait to try this recipe. Thanks Ree. 74 May On Monday, February 27 at 11:22 pm This looks so good that I think I might need to make this tomorrow! 75 Amanda D. On Tuesday, February 28 at 7:41 am My question is prolly a little silly but I’m going to ask anyways. My boyfriend hates mustard and I’m not to crazy about it but this looks delicious. I was wondering for those of you that have cooked this, how mustardy does the cream sauce taste? I didn’t know if the brandy cut the flavor or made it taste differently. Please let me know, would love to try this but would hate to cook it and it be wasted by not getting eaten. Thanks. Amy T. On Tuesday, February 28 at 11:41 am I cooked this last night. I did not have brandy or wine so I just added more chicken stock. Also my “grainy” mustard was not as dark and grainy as Ree’s pic. However, it turned out great. My family did not guess mustard as an ingredient. I would say it is worth the try. It’s flavor is more like honey mustard, not strong like yellow mustard. Hope this helps! Kari On Tuesday, February 28 at 9:45 pm I made this tonight and I used white cooking wine instead of the brandy. I do not think the taste was overly “mustard-y” at all. I used Grey Poupon Country Style (I think that is what it was called), and just store brand Dijon mustard. I do like mustard, but I feel like I could hardly tell that the “kick” was mustard! Hope this helps! 76 dana On Tuesday, February 28 at 7:43 am just swapped out our other chicken on our dinner menu for later this week and put this one in instead! looks so yummy & I’ll eat anything covered in a mustard cream sauce so I can’t wait! 77 Marsha in KS On Tuesday, February 28 at 9:53 am I fixed this last night and let’s just say I can’t wait to fix it again. I used white wine and it was divine! 78 Julie On Tuesday, February 28 at 10:43 am I fixed this for dinner yesterday and it got rave reviews from my hubby and he requested it again, a hit! 79 Brenda On Tuesday, February 28 at 11:03 am I made this last night it was sooo YUMMY!!!! 80

    • Tracie Dauzat

      Chicken with mustard cream sauce - some of my favorite recipes come from this lady. And I'm pretty sure this will be on the list as soon as I make it.

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