This chicken with creamy Dijon mustard sauce is an easy and fast weeknight meal.
The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
I couldn’t get over how good the mustard was, and so many varieties.
Elise Bauer
There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon.
For a girl raised on the bright yellow hot dog mustard, I was in heaven.
The key is using thinly-pounded chicken cutlets, which cook in just a few minutes on the stovetop.
Elise Bauer
The sauce also comes together quickly.
Stir in the heavy cream at the end to finish the creamy sauce.
Don’t forget to remove the tenderloin and pound that thin as well.
Elise Bauer
Be Careful Not to Overcook the Chicken!
For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.
Remove the tenderloin from each breast and set aside.
Elise Bauer
Cut each chicken breast into 3 pieces, approximately the same size.
Coat with just a little olive oil.
Repeat with the tenderloin pieces.
Elise Bauer
In a large, heavy-bottomed saute pan, heat the olive oil on medium high to high heat.
Stir in the butter.
When the butter is foamy, add the chicken pieces to the pan.
Elise Bauer
Do not crowd the pan, if necessary work in batches.
Lightly brown chicken on one side, turn over and brown the other side.
Do not overcook the chicken.
Elise Bauer
The pieces are thin and they will cook quickly.
Remove the chicken pieces from the pan and set aside while you make the sauce.
Add sliced shallots to the pan.
Elise Bauer
Lower the heat to medium.
Stir to coat with the remaining fat in the pan.
Cook until softened, about 5 to 6 minutes.
Elise Bauer
Add white wine to the pan and increase the heat to high.
When most of the wine has evaporated, add the water, the mustard, and the dried thyme.
Simmer until reduced by half.
Elise Bauer
Reduce the heat to low.
Add the chicken back to the pan and coat with the sauce.
Remove the pan from heat and drizzle in the cream.
Elise Bauer
Taste and adjust seasonings, adding more salt if necessary.
Elise Bauer
