My fridge is never without a jar of Dijon mustard. It’s for way more than sandwiches! Mustard has a magical quality that lets it thicken sauces and dressings while adding big flavor. Today I’m using it in a pan sauce for sautéed chicken breasts — a dish that’s so elegant, you won’t believe how simple it is to make.
Tip of the Day:
Start by cooking the chicken in olive oil. Right in the same pan, you’ll make the sauce with minced shallot, white wine, chicken broth, heavy cream, parsley, and (of course) Dijon mustard. While that’s cooking, make a quick salad with additional parsley and shallots and a little lemon zest. Abracadabra!
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Prep Time: 20 minutes
Total Time: 25 minutes
Serves 4
4 boneless skinless chicken breasts (6 ounces each), pounded to 1/2-inch thick
Salt and pepper
2 tablespoons olive oil
1 medium shallots, minced (1/4 cup)
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup chicken broth
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons parsely, finely chopped
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.
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Nutritional Info: per serv (makes 4): 258 cal; 12 g fat; 28 g protein; 4 g carb; 0 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Sautéed Chicken in Mustard and Herb Sauce – Everyday Food with Sarah Carey

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