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Chicken Cutlets with Creamy Dijon Mustard


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Rate this recipe 4.7/5 (17 Votes)


  • 4 6oz skinless Boneless chicken cutlets( or use 2 packages thin sliced chicken cutlets)
  • Salt and Pepper
  • 1 tbsp olive oil
  • 3 tbsp chopped shallots
  • 1/2 cup chicken broth
  • 1 fresh rosemary sprig
  • 3 tbsp heavy cream
  • 1 tbsp dijon mustard



Step 1

1.If using regular chicken cutlets,place chicken breast between 2 sheets of plastic wrap;pound to 1/2 thickness. Sprinkle chicken breast with salt and pepper.
2.Heat a large skillet over medium high heat. Add 1 tbsp olive oil to pan. Saute chicken 3 minute each side or until done and lightly brown. Transfer to platter.
3.Add chopped shallots to skillet.saute 2 minutes. Stir in chicken broth and rosemary,bring to boil. Cook for two minutes.Stir in heavy cream, cook on low heat for 2 minutes. remove from heat , remove rosemary. Stir in dijon mustard. Spoon over chicken and serve

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