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Just made this tonight, and it’s a very good dish. Both my teenagers loved it as well, so it’s a keeper. I added some petite peas at the end for a bit of color, but really, it’s quite perfect just as it is. Thank you!
This was just what I was looking for on a Monday evening after a busy day at work! I had all the ingredients on hand and I sliced my chicken cutlets into strips after browning them to soak up the sauce. We had roasted brussels sprouts and a prepackaged quinoa/brown rice mix for sides.
This was absolutely fabulous! I used about 3/4 lb chicken for two of us and was glad we had the full amount of sauce. I used only a heaping Tbsp of smooth Dijon and a heaping Tbsp of grainy and we thought it was perfect. Off the heat I added half and half instead of heavy cream. Served with rice and broccoli.
Hello Elise. I made the Chicken Breast with Mustard Cream Sauce. It’s a keeper in this house. My goodness this was delicious! I also love your site here. I highly recommend cooks to try this recipe.
I’m so glad you liked it Bonnie!
I’ve made this dish twice. So good! Can I leave out the flour for a healthier version? Will this change the sauce?
Hi, Hejin! This recipe doesn’t use flour. Did you mean heavy cream? If so, yes, you could leave out the heavy cream, though the sauce will be very thin and liquidy, rather than creamy. Enjoy!
I don’t see flour in the list of ingredients. Are you on the wrong recipe page?
Far too much Dijon in my opinion
I made this tonight and used dry vermouth and half and half along with fresh thyme. Also I sliced a garlic clove and added it in the the shallots.
Sorry, I ate so quickly, no time for photos.
I would love to know the calories per serving for this dish. Is that possible?
So glad you liked it! No idea on the calories, I suggest looking online for a nutritional calculator to figure out.
This was very good. I used red onions instead of shallots and mirin for the white wine. I tasted the sauce at the end without the heavy cream and it was delicious, so I didn’t add any since we are watching our fat/calories.
I have some dijon mustard (Domaine des Vignes) that came in my Try the World box. I’m going to try your recipe right now. I don’t have shallots so I’ll sub in onions, don’t have cream so subbing in half/half and don’t have white wine so I’ll use chicken stock. I’ll let you know how it comes out with all these substitutions!
I’m new to the low carb way, but been on it three weeks and loving the buzz and energy, but starting to hate the boring food, so was looking for new recipes, when I came across this site and your yummy recipe. I haven’t cooked with mustard before, and am wondering whether you mean ready made mustard or powered mustard.
awaiting your reply
Hi Annie, you’ll need ready made Dijon mustard for this recipe.
Any reason why I can’t/shouldn’t make this recipe this morning in advance of company coming this evening and keep it warm in crockpot? Would that work ok?
Hi Karen, I think the chicken would get dried out that way. Also, it’s one thing to keep something warm for an hour, it’s another thing to keep it warm all day. Sounds like it would be unsafe.
I actually made this once using chicken thighs in the slow cooker, on the lowest setting, and it came out delicious. I did add extra liquid and a bit more mustard to keep it moist, but I think if you use thighs and don’t flatten them, you may have better luck as they don’t dry out.
Tried this tonight on a whim. Glad I did!!! Although it took me a solid hour on the cook time this first go around, the payoff at the end was worth the wait. I can honestly say I’ve never cooked or eaten anything that tasted like this. My dinner guest said the fragrance from the kitchen was driving him crazy!!
I will definitely work this into my normal rotation!
I made this recipe exactly as written, using half smooth and half grainy mustard. It was easy and very tasty. Husband really liked it. I’ll definitely make it again.
This was one of the best dinners I have ever made! I did the chicken for me and my daughters and I did a second pan with pork chops for my husband and a guest. It was sooooooo good!!!!!
Would it be possible to substitute something for the heavy cream? Greek yogurt? Making this for a friend who appreciates fewer calories :)
Hi Janice, you can try it with yogurt, but only swirl it in after you’ve taken it off the heat, otherwise it might curdle. Let us know how it works out for you if you try it with yogurt! You can also try just using less cream.
Wonderful, thanks! I’ll be giving that a try in a couple of weeks and will report back. :)
I decided to give it a go tonight. It was great! No curdling, and I’m sure fewer calories with the Greek yogurt. Lovely recipe.
Janice – How much greek yogurt did you use?
Just a few spoonfuls — maybe it ended up being the same, 1/4 cup?
This was delicious!
I’m so glad you liked it!
I made this tonight. It was very tangy. I tried a new mustard, and it was a little much. I added a little honey and some extra cream to mellow the flavor. Will try this again with a milder mustard! Thanks for the recipe!
I make an almost identical meal with pork instead of chicken…the biggest difference (besides the protein) is that mine doesn’t have onions. They look like a delicious addition!!
Simple and Perfect!
Ooops …. made a previous comment a few days ago re the gluten noodles (it was actually supposed to be funny and I instead made those wonderful smashed potatoes), but strangely only half a sentence ended up being sent and posted. Anyway just want you to know the Dijon Chicken was fabulous and I substituted a unique soya product I buy which has the consistency and properties of heavy cream and actually works in place of dairy even for baking. Another new favorite recipe. Thanks!