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Chicken in mustard sauce


poultry main dish

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Chicken in mustard sauce 1 Picture


  • 2 T flour
  • 1/2 t salt
  • 1/4 t black pepper
  • 4 boneless chicken breasts - with or without skin
  • 2 t olive oil
  • 1/4 C chicken broth or white wine
  • 1/4 C scallions chopped
  • 1/2 C heavy cream
  • 1/4 C water
  • 1 1/2 T Dijon mustard
  • 1 t tarragon


Adapted from


Step 1

Combine flour, salt, and pepper. Coat chicken with flour mixture. Heat oil in large skillet and slowly brown chicken. Remove chicken from skillet and add scallions with the broth or wine to the skillet. Cook a minute or so to soften scallions. Add the cream, water, mustard, and tarragon to the skillet stirring until it begins to thicken. Return chicken and juices to the skillet and simmer until chicken is no longer pink.

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