Chicken in Mustard Cream Sauce

Yield: 4 servings
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  • 4 Boneless Skinless Chicken breasts
  • 1 tablespoon(s) Dijon mustard
  • 2 teaspoon(s) Dijon mustard (addt'l)
  • 1/4 cup(s) dry white wine
  • 2 tablespoon(s) Olive Oil
  • 1/8 teaspoon(s) pepper
  • 1/4 cup(s) whipping cream


  1. Flatten chicken by placing between 2 pieces of plastic wrap and pounding with a rolling pin or the side of a meat mallet. Sprinkle chicken with pepper and spread 1 Tbsp. dijon on one side of the chicken pieces. Panfry in olive oil, turning often, for about 10 minutes, or until cooked through. Remove from pan and keep warm.
  2. Combine sauce ingredients in pan and bring to a boil, stirring constantly. Cook until thickened and spoon over chicken before serving.
April 2011

This recipe is a personal recipe added by jperkins and has not been tested or endorsed by MyRecipes.

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