Chicken with Creole Mustard Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 208.7
  • Total Fat: 7.1 g
  • Cholesterol: 78.1 mg
  • Sodium: 274.6 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 28.3 g

View full nutritional breakdown of Chicken with Creole Mustard Sauce calories by ingredient
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Introduction

A Neely family recipe, found on page 141 of cookbook. I did some minor changes, which I will note in the ingredients and the directions. A Neely family recipe, found on page 141 of cookbook. I did some minor changes, which I will note in the ingredients and the directions.
Number of Servings: 12

Ingredients

    6 Large boneless, skinless chicken breasts
    Kosher salt
    Fresh ground pepper
    1/2 cup all purpose flour (The Neely's recipe calls for 1/2 c + 1 tsp)
    2 Tablespoons olive oil
    1 Tablespoon butter
    1/2 cup chicken broth (The Neely's use 1 cup of chicken stock and 1/2 cup white wine)
    2 large shallots, finely chopped
    1/2 cup 37% heavy cream (The Neely's use full heavy cream)
    Juice of 1 lemon
    2 Tablespoons Creole Mustard
    1 Tablespoon ground tarragon (The Neely's use fresh tarragon and sprigs for garnish)

Directions

Rinse the chicken and pat dry. Season with salt and pepper. Place flour in a disposable pie tin and dredge the chicken breasts lightly. Shake off any excess flour.

Heat the olive oil and the butter in a large skillet over medium-high heat. Saute the chicken, turning once, until nicely browned on both sides, about 10 minutes total. (I sauteed for 12 minutes, 6 minutes a side.) Add 1/2 a cup of broth, reduce the heat, cover and simmer until the chicken is cooked through, 4 - 6 minutes. (I cooked for about 9 minutes.)Transfer the chicken to a plate, and tent with foil.

Add the shallots to the skillet, and cook, stirring, until softened. Add another 1/2 cup of chicken stock. (This is where the Neely's add white wine, that I skipped.) Bring to a boil, and cook until reduced to about 1/4 cup, 2 - 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.

Return the chicken to the pan along with the tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes.

I cut each chicken breast in half before serving. This gives 3 - 3/12 ounces of chicken per serving. The Neely's serve a whole chicken breast, 6 - 7 ounces each, per serving.

The nutritional information is based on 1/2 chicken breast per serving.

Number of Servings: 12

Recipe submitted by SparkPeople user MORGAINA.

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