Skillet Chicken with Mustard Cream Sauce

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This recipe had me at mustard and cream. I've been looking for simpler dishes, something to put together quickly, and this turned out to be perfect.

Skillet Chicken with Mustard Cream Sauce and Asparagus

I adaped this recipe from Cooking Classy's Skillet Chicken with Mustard Cream Sauce. Because I didn't have any cream on hand, I went with whole milk and a little bit of flour.

I did not do my mise en place, which really screwed me when having to cook the asparagus. Remember to read the recipe beforehand!

I really want to try this sauce with other things. Beef and pork sound like safe choices, but a fried or poached egg might be incredible.

For additions, I decided to try cooking asparagus for the first time, which turned out really well. I also thought adding some fettucini would work, but I wasn't that impressed. A little butter added to both did wonders, though.

Ingredients

  • 4 (6 oz) boneless skinless chicken breasts
  • Salt
  • Black pepper
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 c chicken broth
  • 1/2 c milk
  • 1/2 tbsp flour
  • 2 tbsp dijon mustard
  • 1/2 tsp dried sage

Instructions

Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Fry chicken in skillet until cooked through, 5-6 minutes per side. Remove from skillet.

Add garlic to pan and saute briefly until aromatic. Then add broth, milk, flour, mustard, and sage. Cook, stirring constantly, until thickened.

Images

Always remember to do the prep work first. It makes everything go a lot smoother.

The ingredients

We only need a single clove of garlic, so just mash it with the flat of your knife, and then mince and set aside.

A clove of garlic Garlic minced

To prepare some asparagus, cut off the bottom, woody section.

Asparagus bundle Asparagus bottom removed

Next, remove the excess white fat from the chicken breasts.

Chicken breasts Chicken breasts dressed to remove excess fat

Since these were way too big, I sliced them in half to make them cook faster and more evenly.

Chicken breasts sliced in half time

Cover the breasts in salt and pepper for taste.

Chicken breasts covered in black pepper

Add the olive oil to a heated skillet.

An oiled 16" skillet

Then add the chicken breasts.

Chicken breasts started in skillet

After a few minutes, flip them over. Remember: Browning is flavor!

Chicken breasts flipped in skillet

After a few more minutes, the chicken should be done. If you've got a meat thermometer, the chicken should be 165°. Otherwise, if you cut it open, it should be white, not pink.

Chicken breasts done in skillet

Remove the breasts to a plate.

Chicken breasts placed on plate

Collect the ingredients for the sauce.

Ingredients for the sauce

First, fry the garlic a bit to release its flavor.

Frying the garlic in the skillet

Next, add the milk and broth to deglaze the pan. Scrape up all the bits of chicken that are stuck to the bottom to get more flavor.

Add milk and broth to skillet

Add the sage and the mustard.

Add sage and mustard to skillet

And a little bit of flour.

Add flour to skillet

Saute, stirring constantly, until thickened.

Saute sauce until thickened

To cook the asparagus, heat some olive oil in another skillet.

Olive oil in a 12" skillet

Pan fry them, stirring occasionally.

Asparagus in 12" skillet

The asparagus is done when tender, and turns a rich green.

Asparagus is done

I decided to serve the chicken over fettucini, but that's not a requirement.

Chicken and mustard sauce over noodles with asparagus

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