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Sauteed Chicken with Mustard and Sage Cream Sauce


Great side with this is baked sweet potatoes - the sauce is delicious on the potatoes too!

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  • 4 strips bacon, chopped
  • 1.5 pounds chicken cutlets
  • 2 tbsp. Brandy or white wine
  • 1/4 cup chicken stock
  • 1 tbsp. coarse ground mustard
  • 10 sage leaves
  • 2 tbsp. heavy cream
  • salt and pepper


Servings 3


Step 1

Season the chicken cutlets with salt and pepper on both sides.
In a large skillet, turn the heat to medium and add the bacon. Let the fat render out and crisp the bacon. Remove the bacon with a slotted spoon to a paper towel.
Add chicken cutlets in a single layer to the bacon fat and cook for approximately 3 minutes on each side. Once the chicken is completely cooked, remove the cutlets to a plate and deglaze the pan with Brandy. Add the chicken stock, mustard, sage and cream and turn the heat to high. Whisk frequently and let the sauce reduce to a desired thickness. Add the chicken and the bacon bits back to the sauce and serve.


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