Chicken with mustard sauce

    45 min

    Simple, delicious, and the mustard sauce makes it a nice change.

    35 people made this

    Serves: 4 

    • 5 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 skinless, boneless chicken breast fillets, cubed
    • 125g butter
    • 1 shallot, chopped
    • 125ml dry vermouth
    • 125ml chicken stock
    • 2 tablespoons Dijon mustard
    • 2 tablespoons grainy mustard
    • 4 tablespoons double cream
    • 1 teaspoon chopped fresh parsley
    • 1 lemon, juice and pulp

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large, resealable plastic bag, mix flour, salt and pepper. Place cubed chicken in the bag and shake to coat.
    2. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Remove chicken from the pan and set aside.
    3. Stir shallot into the frying pan and saute until tender. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard.
    4. Return chicken to the pan and blend in the double cream. Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice and lemon pulp just before serving.

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    Reviews in English (21)


    I loved this recipe! The flavors are wonderful. It's great served over rice pilaf or white rice if you prefer. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). I also didn't have heavy cream so I used whole milk. I don't think it matters much since you use so little of it. The sauce was still thick and rich and really flavorful. I probably cut a few calories that way. One of these days I think I might try a bit less butter or half butter, half olive oil. Just to see if I can make it a bit more calorie friendly.  -  16 Feb 2007  (Review from Allrecipes US | Canada)


    Oh, is this a winner! With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. I let that cook over low heat until I had the consistency I wanted, adding more cream and broth as necessary while I tended to the rest of dinner. The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. This is a simply lovely dish.  -  19 Jun 2012  (Review from Allrecipes US | Canada)


    This combination is amazing. I didn't have vermouth, so I used riesling wine instead. We used thin sliced whole chicken breasts to keep the moisture. Fried on super high heat for a shorter time. Used half butter/half extra-virgin olive oil. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste.  -  16 Dec 2009  (Review from Allrecipes US | Canada)