Chicken with Creamy Mustard Sauce | Sauteed chicken topped with a tangy yet sweet mustard cream sauce.
So I’m officially over halfway through my pregnancy already. Can you believe it? I sure as hell can’t! It feels like it wasn’t that long ago that I looked down and saw that the pee stick said pregnant. There was this moment of pure disbelief that I can’t truly describe, because I had only taken the pregnancy test to prove to myself that I wasn’t pregnant. We hadn’t been trying for very long and I was only a day late! But there that word was, staring back at me. Pregnant.
And then came this wave of excitement and then terror and then more disbelief (basically what every single newly pregnant woman has felt since the beginning of time, I can only assume). And then I finally snapped out of it and yelled at my husband to come upstairs. He thought I had seen a spider or something so I think he was in even more shock than I was when I waved the pee stick at him and uttered those 2 words that have and will continue to change our lives forever… “It’s positive.”
You know what I’ve found really funny now that my belly has started showing? That thing that people do when they want to ask you if you’re pregnant, but they feel kinda weird about it. First they get this inquisitive look on their face. Then they kind of tilt their head, and finally ask “Are you……?” without ever finishing the sentence, while touching their stomach in a rounded motion and kind of pursing their lips and furrowing their brows. It’s so funny to me because literally everyone does this. Man, woman, old, young, stranger, acquaintance. Any pregnant people out there, have you encountered this as much as I have? Or for you mamas out there, did any of you notice this during your pregnancies? It’s hysterical to me.
Anyhoo, on to the food, which is probably what you guys want to hear about anyway. I’ve decided to give you a little break from the all-things-apple-extravaganza that’s taken over my blog lately and share this fabulous chicken recipe instead.
You guys should have seen my husband’s face the other night when he asked me what we were having for dinner and I told him chicken with some pan sauce. He looked so defeated. And then I mentioned that the sauce contained mustard. Suddenly, dinner didn’t look like such a disappointing venture to him.
My husband loves mustard. Me, eh not so much. I would never put mustard on say, a burger or a sandwich. Give me my ketchup! Give me my mayo! Give me just about anything other than mustard! “But wait, Jocelyn,” you say…. “this recipe contains a creamy mustard sauce. You’re not making any sense.” That’s because, strangely enough, I love mustard when it comes in some sort of creamy sauce form, especially when it’s poured over sauteed chicken. Which means I love this dish.
This recipe is so super simple, and so super quick to make and dirties up so few dishes. Do I even need to go on? Fine, I will. It’s also so super tasty. Basically, it’s the perfect thing to make when you’re starving for dinner before you even get off of work (not that that ever happens to me….).
Unlike most of the pan sauces I make, this one uses brandy to deglaze the pan after cooking the chicken instead of white wine. I cook with white wine all the time, but brandy (or any other liquor)? Basically never. But trust me on this one, use brandy for this recipe. I mean, if you’re making this in a pinch and don’t have any brandy in the house, it’s not like you have to go out and buy some at the last minute. Go ahead and use wine or even chicken stock. But the brandy lends a sweetness to the sauce that balances out the tanginess of the mustard so well.
As you can see, this recipe makes a good amount of sauce, which means if you’re only making dinner for two, it’s actually really delicious served over a small bed of pasta. And if you’re making dinner for more than two, there’s plenty of sauce to go around! This time around, I roasted some potatoes in the oven and steamed some asparagus and called it a day. Dinner was ready in 20 minutes flat.
Chicken with Creamy Mustard Sauce
- 1 boneless, skinless chicken breast, trimmed of fat
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup brandy (or white wine ot chicken stock)
- 2 tbsp dijon mustard
- 1/4 cup milk
- Using a sharp knife, cut chicken in half, thickness wise, so that you end up with 2 thin-cut chicken cutlets. Season with salt and pepper and set aside.
- In a medium-sized skillet over medium-high heat, heat olive oil and butter. Add chicken and cook on both sides until golden brown. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and saute for about 30 seconds, being careful not to burn it. Pour in brandy to deglaze the pan, scraping up any browned bits. Whisk in dijon mustard.
- Increase heat to medium-high and whisk in milk. Bring sauce to a low boil. Continue to cook, stirring occasionally to prevent burning, until sauce has thickened, about 5 minutes.
- Return chicken cutlets to the sauce and cook for another few minutes, until chicken is warmed through.
Note: This recipe makes plenty of sauce, so if you’re feeding a bigger crowd, you won’t need to increase the sauce ingredients. It should make plenty for about 8 cutlets (4 chicken breasts).
Inspired by: The Pioneer Woman