Under 30 Minutes

Sauteed Chicken in Mustard and Herb Sauce

Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.

  • Prep:
  • Total Time:
  • Yield: Serves 4

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 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


  1. 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.

  2. 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.

  3. Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.


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