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Under 30 Minutes

Sauteed Chicken in Mustard and Herb Sauce

The mustard in this sauce not only adds great flavor, it helps thicken the sauce giving great texture.

  • Prep:
  • Total Time:
  • Yield: Serves 4
Sauteed Chicken in Mustard and Herb Sauce

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.


Reviews (4)

  • Jan Buckley 19 Apr, 2013

    We have just had this lovely chicken for dinner.The recipe is easy and simply delicious. Treat yourself and your friends.
    We served it with mixed roasted vegetables.

  • MarieCastaway 17 Apr, 2013

    I made this using turkey breast chops I pounded thin - delicious! I didn't make the side salad.

  • Rachael0722 16 Apr, 2013

    This is a great recipe. I made it last night, and it was fast and extra tasty. My family loved it. Another home run!

  • MairiC 15 Apr, 2013

    Lovely. I added 2 minced cloves of garlic with the shallot. I like lots of sauce so I doubled the quantities of wine, broth, and cream. Instead of parsley I used fresh thyme, and a generous pinch of nutmeg.

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