Creamy Mustard Chicken

Creamy Mustard Chicken

In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.

4

Servings

35 mins

Total cook time

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Main Ingredients

  • ½ package whole-wheat angel hair pasta, (7-8 ounces)
  • 4 thin-sliced chicken breasts, or cutlets (about 1 pound)
  • ½ teaspoon garlic powder,
  • ½ teaspoon salt, , divided
  • ½ teaspoon freshly ground pepper, , divided
  • ¼ cup all-purpose flour,
  • 3 tablespoons extra-virgin olive oil, , divided
  • 1 large shallot, , finely chopped
  • ½ cup dry white wine,
  • ½ cup water,
  • ¼ cup reduced-fat sour cream,
  • 2 tablespoons Dijon mustard,
  • 2 tablespoons chopped fresh sage, , plus more for garnish

Cooking Instructions

Step 1

Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.

Step 2

Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.

Step 3

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.

Step 4

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.

Step 5

Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe