Seared Chicken with Mustard Cream

Pounding a chicken breast to an even thickness allows it to cook quickly and evenly.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons mustard cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Protein: 27.8g
  • Carbohydrate: 4.3g
  • Cholesterol: 72mg
  • Iron: 1.2mg
  • Sodium: 425mg
  • Calories from fat: 31%
  • Fiber: 1.1g
  • Calcium: 46mg


  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots (about 1)
  • 2 tablespoons dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons stone-ground mustard
  • 1 teaspoon Dijon mustard
  • 3 tablespoons low-fat sour cream
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon sugar


  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown. Remove chicken and keep warm.
  3. Reduce heat to medium; add shallots and sauté 1 to 2 minutes or until tender. Add wine and scrape browned bits from pan; cook until wine almost evaporates. Add broth; bring to a boil over medium-high heat and cook 2 minutes or until reduced to about 2 tablespoons. Remove from heat; stir in stone-ground and Dijon mustards and next 3 ingredients. Spoon mustard cream over chicken.
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