Mustard Chicken

Indulge your guests with this decadent, flavorful Mustard Chicken recipe that’s easy to prepare and ready in just 35 minutes!

I’ll tell you a secret – I hate mustard! I mean, I never touch the stuff! But I use it in cooking all the time – weird, right? I guess that’s a sign of a real cook – using ingredients you don’t like with the faith that it will be delicious! 

Mustard is a tremendously delicious addition to so many recipes. I use it in my Mac and Cheese to add richer flavor and in my potato salad for a zesty kick, and the sauce in this Mustard Chicken is AMAZING! The floured chicken breasts soak up the rich gravy, loaded with Dijon mustard, fresh aromatics, and white wine. It’s pure decadence! 

Step By Step Instructions

Using a very sharp knife, carefully slice each chicken breast in half horizontally, then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them.

Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick.

Put the flour in a shallow platter, season with salt and pepper, and mix. In a separate shallow bowl, beat the eggs with three tablespoons of water.

Dredge both sides of the chicken in the egg mixture, then in the seasoned flour, shake off the excess.

Melt the butter over medium heat in a large skillet. Add the onions to the pan and cook until softened.

Add the coated chicken to the pan fry for two minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.
If you’ve never fried your chicken in butter and oil, you’re in for a treat! It creates the most beautiful golden crust all over your chicken, the oil prevents the butter from browning too fast, and the butter keeps the oil from burning.

Add the remaining oil and butter to the pan and lower the heat to medium-low. Allow to melt together, and then add the garlic and shallots. Cook until softened.

Raise the heat to high. Add the wine to the pan, and mix well to stir in any browned bits that may have stuck to the pan. Bring to a boil and cook down until it’s reduced by half.

Making the mustard sauce using the wine and all of the delicious, browned pieces on the bottom of the pan adds incredible flavor. Blending all that with butter, shallots, and garlic makes this Mustard chicken succulent!

Mix in the chicken stock, mustard, and Creme Fraiche, bring to a boil, lower the heat and cook for another 5 minutes to thicken and reduce.

The Creme Fraiche is the true finalé to this dish, bringing the flavors together with that creamy, tangy flavor. It creates a pan full of sauce begging to be soaked up into some crusty bread!

Stir in the parsley and return chicken to the pan with any accumulated juices and cook until warmed through. Taste for seasoning and add more salt as needed before serving.

Please note: The color of your finished Mustard Chicken may vary depending on the brand of mustard you use.