Chicken with Creamy Mustard Sauce

Today, I snapped.

I ate three cookies.

One of my coworkers brought in some homemade sugar cookies with icing and I went in for the usual “smell but don’t touch” trick and failed. After eating one–I was in heaven. Two more cookies later and I felt bad about my poor choices in life.

I won’t stray too long in my brief keto failure. It’s back to sugarless Colleen from here on out. The cookies were incredible, but not worth it in the end. I’ve got to stay on track better!

Luckily for me, I spent the weekend meal prepping some of the easiest dinners I’ve ever made. I knew I wanted to keep things simple because I had a work party to go to on Saturday, and wasn’t sure my frame of mind on Sunday would be great. Thankfully, I didn’t imbibe too much at the party and was up to cook four meals in advance with ease on Sunday.

You’re in for a real treat this week with these simple meals. What they lack for in preparing, they make up for in taste. First up: chicken with creamy mustard sauce.

The chicken is just pan cooked in olive oil and butter. The only seasonings: salt and pepper. Sounds boring? It does, but you don’t want to overpower the decadent mustard cream sauce that will go on top.

I found this garlic mustard aioli at Trader Joe’s and gave it a whirl in this sauce (plus a little bit of dijon for good measure). I was in a garlic and mustard lovers paradise. The sauce is packed with flavor and you just want to drown the chicken in it. I may have taken a few sips of sauce by itself, too.

Make sure you cut your breast thin, into cutlets. The thinner, the better. That way your chicken cooks well and doesn’t get all crusty on the outside and dry on the inside. If you can’t find special mustard, just use all dijon or all stone-ground. I’d stay away from plain yellow mustard—it’s not as flavorful as the other varities.

Enjoy!

Step-By-Step Instructions

Season chicken breast cutlets with salt and pepper on both sides. In a large skillet, heat oil and butter over medium high heat. Add chicken cutlets, a few at a time, and cook until browned on both sides and cooked through, about 3-4 minutes per side. Remove cooked chicken to a plate.

In same skillet as chicken, add garlic and stir around for 1 minute. Pour in white wine to deglaze pan, scraping up brown bits on the bottom. Cook until reduced by half, about 5 minutes.

Add both mustards and whisk well. Pour in chicken broth and bring to a simmer.

Whisk in cream and remove from heat. (Nice action shot, Leen)

Serve chicken with mustard sauce drizzled on top, and sprinkle some chopped chives for garnish.