"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken in Mustard Cream Sauce Recipe

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This recipe for Chicken in Mustard Cream Sauce, by , is from The Robl Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Robl

Category:
Category:

Ingredients:  
Ingredients:  
4 skinned, boned chicken breast halves (or 1 lb. turkey or chicken cutlets)
1/8 teaspoon pepper
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
1/4 cup whipping cream
1/4 cup dry white wine
2 tsp. Dijon mustard

Directions:
Directions:
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. (Do not do this if using cutlets.)

Sprinkle breasts with pepper, and spread one side of breasts evenly with 1 Tbsp. mustard.

Cook chicken in oil in large skillet over medium heat, 10 minutes, turning frequently.

Remove from skillet and keep warm.

Combine whipping cream and remaining ingredients in skillet. Bring to a boil and cook until mixture thickens.

Spoon sauce over chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-40 Minutes
Personal Notes:
Personal Notes:
This has been a family favorite for years. We have often served it over noodles and with a green vegetable. I often increase the cream/wine suce to have extra for spooning over the noodles. Can also serve over rice.

 

 

 

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