Cook Time
Aggregate Rating
30 minutes

Mustard Chicken

Chef’s like everyone else get pressed for time, get cooking fatigue and crave simplicity. No hours of prep, no ingredient hunts, no mound of equipment to clean. No leftovers. This dish is one of my many “pantry food” recipes. A go-to that I know I can build a meal around without stepping into a grocery store. Make it tonight. I promise you those around the table will be saying YUM…and don’t you dare tell them how easy this is!

Feeds 2 people.


  • 2-3 small skinless, boneless chicken breasts, pounded thin or cut crosswise (I like organic chicken)
  • ¼ C. all purpose flour or rice flour
  • Kosher salt and fresh pepper
  • 1 TBL. clarified butter or a combination of olive oil and unsalted butter to equal 1 TBL.
  • 3 garlic cloves, minced
  • ¼ C. brandy or white wine
  • 1 TBL. Dijon mustard
  • 1 TBL. whole grain mustard
  • ¼ C. heavy cream*
  • ¼ C. chicken broth*



Pound out the chicken breast or cut horizontally to create a thinnish breast (to cook quickly). If the breast are larger, cut them in half. You want to create smallish quick cooking cutlets.

Thin Cutlets Cook Fast


Dry the chicken cutlets.


Season the flour and dredge the chicken in the seasoned flour, shaking off the excess well.  The flour will protect the protein and slightly thicken the sauce.

Protecting The Protein Produces Tender Results


Heat the butter or butter/oil combination in a heavy skillet(cast iron is ideal) over medium-high heat.  Choose a pan to fit


Cook the cutlets without crowding-you will steam them instead of brown them if they are crowded-until they are golden brown and cooked through.  Remove the chicken to a plate.

The Right Pan Cooks More Effeciently


Reduce the heat to medium and add the garlic and cook, stirring for about 1 minute. Add the brandy or wine and the chicken broth and simmer until reduced by half.

Reduce the Liquids By Half


Stir in the mustards and add the cream and bring to a simmer.  Add a little more broth if the sauce is too thick.  Taste and adjust the seasoning.


Put the chicken breasts and any accumulated juices back to the pan and shake to mix the juices and the sauce. Cook over low for a few more minutes. Serve.



*about this amount. Increase or decrease according to sauce thickness preference.

Nestle The Cutlets In The Sauce