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Chicken with Mustard Sauce

 Chicken with Mustard Sauce
This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauceā€”and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.
4 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon grated lemon peel
  • 3 tablespoons fat-free milk

Directions

  • In a large resealable plastic bag, combine the flour, marjoram, thyme
  • and pepper; set aside 1 tablespoon flour mixture. Add chicken to the
  • bag, a few pieces at a time, and shake to coat.
  • In a large skillet, cook chicken in oil over medium heat for 5-7
  • minutes on each side or until juices run clear. Remove and keep
  • warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in
  • the broth, mustard and lemon peel.
  • Place reserved flour mixture in a small bowl; stir in milk until
  • smooth. Stir into broth mixture. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 2-3 minutes or until thickened. Return

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Chicken with Mustard Sauce (continued)

Directions (continued)

  • chicken to skillet; cook for 5 minutes or until heated through.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/4 cup sauce equals 202 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 407 mg sodium, 7 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.