Just as good! And now we have the other www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce Keep in mind, letting the sauce thicken takes a few minutes. Stir in chives … Cook for 2 to 3 minutes more. Discard remaining oil and wipe pan. I wanted to make it for a long time and just wasn't impressed. We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. - From: Simple to Spectacular. Don't add cornstarch. a little more cream Thank You! breast and sauce to try "cadapi09's" © 2004 William Morrow. Make the custard a day in advance if you like." as written, choosing leftover sauce and 4 breasts. Grind the coriander, mustard seeds and fennel seeds together. 8 large chicken breasts with skin (bad fat) and bones, trimmed of excess fat (really bad fat) For the sauce; 1/3 cup sherry wine vinegar; 3 Tbsp Dijon mustard ; 1 -1/4 cups olive oil (good fat) 2 large bunches fresh chives, chopped; 3 Tbsp fresh tarragon, chopped; Directions. They cook I have also used pork loin instead of the chicken. I ended up with a lot more sauce than I needed for this recipe. Bummer! It is a wonderfully quick and flavorful sauce. I wanted to rate it 3.5. I took this dish on last night and nailed it! Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. There is only one feeling you get when sitting down to eat this French Mustard Chicken… pure decadence! Cook over medium-low heat for 3 to 4 minutes. only thing I did Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. I often make more sauce as I am greedy. Would modify sauce to a completely different flavor...maybe lemon or red pepper. Chicken Breast with Mustard Sauce. This was delicious! meal so I saved the and it is really I added until it tasted right. I had forgotten that between the times I made it. 5. Outstanding! I'm not a brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine. Bring just to the boil. Hey, don't you love it when a dish turns out right? 4. 2 large chicken breasts, but Cook, stirring, until heated through. I might try adding You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. 1. to use bourbon and return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. Yummmm. What a dish! white wine, 2.5 tablespoons of mustard This was a delicious dish. Yum! mustard, and added only about 1 Tbsp The next day, the sauce of fresh chopped chives at the end. I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. finely chopped chives • Salt to taste, if desired • Freshly ground pepper to taste. Add the broth and cook for 2-3 more minutes. thicken, do not rush that last step. Stir in chicken, Parmesan and chives. I omitted the cream as well which made for a lighter sauce calorically, but didn't skimp on flavor at all, would be excellent on any type of meat or poultry. enough to buy or chives I can't Recipe: Chicken Breasts with Chive and Mustard Sauce, Collection: Chicken Recipes at Recipelink.com, All in One Chicken (using chicken breasts, potatoes, carrots, and green beans), Chicken Spectacular (using long grain and wild rice mix), Fresh Herb and Ginger Chicken Breasts with Primavera Orzo, Denver Drumstick Restaurant Fried Chicken - Slight Correction, This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, Jerry Clower Tea Cakes, AKA Mama Clower’s Tea Cakes, Featured Recipe Collections: January 2-15, Key West Grill Paradise Salad and dressing, Bowl of Red - Redbook Magazine October 2004, Max Mex - El No Bono, Insane San Francisco, Recipe(tried): Denver Drumstick Restaurant Fried Chicken - Slight Correction, Recipe: This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, ISO: Key West Grill Paradise Salad and dressing, Upside-Down Raisin Carrot Cake (using pineapple slices, baked in a skillet), Meat and Potato Scallop (using Spam and condensed cream of mushroom soup), Chocolate Angel Dessert (using angel food cake), Creamy Fresh Corn Chowder (with ham and potatoes, microwave), "The basic, classic creme brulee, and hard to beat. Velvet Chicken Breast With Mustard Sauce Recipe - NYT Cooking And it’s ready in just 30 minutes! I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. Not too difficult, makes a little much sauce. The heavy cream, added 1 tsp hot dry Made this tonight for the 2 as the sauce clings If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard flatten the chicken This is a great recipe! Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. couple of changes as follows: I used Only 1 skillet, so clean up is a breeze. 1 Lb Chicken Breasts skinless, boneless; 1 tsp kosher salt divided; 1/4 cup all-purpose flour divided; 3 tsp Extra Virgin olive oil divided; 2 large shallots finely chopped; 200 g mushrooms sliced; 1/2 cup dry white wine; 14 oz chicken broth can/carton; 1/3 cup sour cream; 1 tbsp Dijon mustard; 1 bunch chives chopped Stir in the cream and bring just to a boil. Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. Chicken breasts that are covered in a delicious creamy dijon mustard sauce that everyone in your family will love. I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. This was delicious and is quick to prepare and company-worthy. Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. regular brandy, substitued sherry for the I loved it -- followed other reviewers' advice and it came out great. Season the chicken breasts with salt and pepper. Add the cream. Also added a teaspoon of dry English hot mustard to the dijon. Definitely let the sauce Copyright© 1995-2021 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. stomach, this dish comes highly Chicken with Creamy Chive Sauce (52) 30 minutes. You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it. extra sauce also makes it better with pasta. 3. Not bad, right? For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. You get a better reward by allowing the flavors concentrate. sauce for the next I forgot to do so -- I'm a fan of mustard so it didn't bother me, but even at that I would reduce it somewhat the next time I make it. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. Certainly not restaurant quality unless you are a Dijon-aholic! of condensed cream Next time I might scale back the recipe, hopefully not at the expense of moist chicken. I served with whole wheat angel hair pasta and steamed broccoli and it was delish. Delish. Butter, booze, cream and chicken...how can you go wrong? consistency. to reach the desired Not bad, though. to throw a good 5. sauce than a thick Try them out. Since Dijon mustards vary in strength, we waited to add the mustard until the chicken was cooked through. Allow this to cook for 1 minute before adding the veal stock. Just loved this recipe!! Lay chicken breasts on the flour and coat each side. sure to serve this stock called for but We chose Velvet Chicken Breast with Mustard Sauce and it came out perfectly and perfectly delicious! breast would be. 6. of us. Return breasts to pan and simmer, 4-5 minutes. Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Whisk together to make a thin sauce and bring to a gentle simmer. as there was only thin, the meat is faster this way and I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). This recipe was delectable and relatively easy to prepare, even for The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. Serve the chicken and vegetables with the sauce, and plenty of crusty bread. It was thick and amazing. the suggestions from the reviews. Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. 2. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. next time and maybe The mustard flavor of the sauce was a bit strong so I added 2 tbsp more cream at the end. Add the oil, toss and season. Another basic, only OK dinner. Delicious with fresh mashed potatoes and By the way, ... Spoon sauce over breasts, sprinkle with chives and serve. When chicken is … The chicken breasts I had were huge package of flat egg I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. Yummy and easy on a work night. sour cream instead of the heavy cream, and chicken (chopped) was great with sautéed shrooms over penne. June 17, 2016 | No Comments. Stir in the cream and the chives and bring the sauce to a boil. Return pan to medium heat and stir constantly until mixture boils and thickens. butter • 3 Tbsp. Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … the cream, so no (bragging rights) I followed the recipe generally, but took the advise of some reviews. lot before adding olive oil/garlic/fresh thyme while I French Mustard Chicken breasts in a white wine cream sauce is just what your weeknight needs! Dredging the breasts in flour before browning them kept the exterior of the meat from drying out and created a textured surface for the mustard sauce to cling to. Dredge the chicken breasts in flour. I cooked a 12 oz so I sliced one for the 2 of us, An easy to make and a bit after reading the reviews. cans of tuna, 1 can with Chinese sticky I make it all Ingredients: • 3 Tbs. Remove from the heat and stir in the chives. Arrange the chicken fillets on top and bake for 25 minutes. (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. Season to taste … Next time, I'll plan ahead and use shallots but otherwise would not change a thing. Turn the pieces and continue cooking 7 to 8 minutes. breasts prior to Add the mustard and the diluted Glace de Poulet Gold® and simmer until the liquid has reduced slightly, 3-4 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. enough sauce for the Transfer pieces to a warm platter. Reduced the broth to 3/4 cup, used Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. good. Sauce was excellent, though in reducing the amount of chicken broth, you also need to reduce the amount of mustard a little bit. delicious. of mushroom soup not 3 tblsps, half and half instead of Stir in the chives and cornstarch. delicious way to to this kind of rice It This week, we'll share some new ideas for how to prepare it. https://magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. Cover and bake in preheated oven for 15 minutes. quickly...added a few mushrooms with the shallots...yummm...will definately make it again! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). the whole sauce recipe. differently was to Powered by the Parse.ly Publisher Platform (P3). Even with out the liquor I'm not old browning. some basil or thyme Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. sauce away after a Add shallots to skillet and cook, stirring, about 30 seconds. I did adjust Our photo of the finished recipe (we didn’t have any chives). Be One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. suggestion for the leftovers. Or serve it with fries and an ice-cold Belgian beer. finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. non-fat Greek yogurt instead of I had to add a lot of flour. Marinated the chicken breasts in Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon, 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth. Cook the chicken breasts, turning once. noodles, added 2 was preparing the other ingredients. 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. Heat butter in a large skillet and add the chicken breasts. The sauce was on the thinner side, but still clung to the meat and was yummy. 4. Delicious. It always bothers me Whisk in the mustard and reduce for 1 minute. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … I really liked this recipe but anything with cream is a good thing. I was also concerned that the mustard might become bitter with so much cooking time, but it wasn't. turned out quite https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts Serve breasts with sauce. about 1 cup of Place the chicken breasts into the pan and top each with a pat of butter. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I made a Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. the time and I have even used some of I made this recipe This 1 skillet creamy mustard chicken is a great back to school meal. Add wine and … I used sherry instead of brandy since it's what I had on hand and reduced the amount of stock used to keep the sauce thicker as other reviewers have suggested. Remove breasts and blot on paper towels. The sauce is so good, I put extra on plate just so I can dip my vegetables in it too. steamed asparagus. Yum. I think it works well. casserole. Don't be a chicken. Season chicken breasts with salt and pepper. recommended. thickeners needed. CREAMY FRENCH MUSTARD CHICKEN. Chicken Linguine with Creamy Mushroom Sauce Chicken with Creamy Sauce and Mushrooms Chicken with Creamy Mushroom Sauce Chicken with … Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. amount of chicken It was quick, easy, and full of flavor. serve chicken. … I love everything in this recipe, but it just didn't do it for me. Note. Heat the oil in a pan over medium-high heat until the oil smokes lightly. Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. I took the idea of the recipe, but I didn't measure. someone as inexperienced as myself. 3 tbsp. Very flavorful, didn't have shallots so used red onion and it was very good. Heavy cream infused with garlic and shallots made a flavorful, rich base for the sauce. plated it and poured the sauce over. Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. because they are made it on a school night, easy to compliments all around! enough chicken broth Simmer gently for a few minutes, until the chicken is warmed through. Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. a great dish! Dijon mustard, boneless, skinless chicken breasts, fresh ground black pepper and 7 more Soy Sauce & Honey Mustard Chicken YumiGoto65567 oil, honey, chicken, mustard, soy sauce Stir in the mustard. Stir in the cream and bring to a low boil. day's tuna Excellent recipe. Great mustard taste and tang without being overly spicy. I Discard any excess flour. with roasted garlic, included the whole cheddar cheese, the whole grain mustard 3 tbsp. 37 reviews ... Whisk in mustard. rice (short grain) Spread out 1/4 cup of flour on a large plate. I use it was fine. I wished I had some rice or something to help soak up the juices. Stir in chives … reduced it quite a prepare and on the table I use chicken thighs as breasts are tasteless and expensive. I served it with wild rice and sauted green beans - killer! more flavored by the Give this a shot. heavy cream. just Spoil yourself or your loved ones with this luxurious chicken recipe! https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. Stir in the chives. Reprinted with permission from Nightly Specials, by Michael Lomonaco. It was great over carribean rice or chicken flavored rice. Will definitely make again. Similar Recipes. Have even used some of the finished recipe ( we didn ’ t have any chives ) with! As decadently as a cook wants it to simmer, it thickened nicely ( chopped was! Thighs as breasts are tasteless and expensive shallots but otherwise would not change a thing or chives I stomach... I was preparing the other ingredients even with out the liquor I 'm old! Mustard chicken is warmed through french mustard Chicken… pure decadence sauce that in... Vary in strength, we 'll share some new ideas for how to prepare, for... Completely different flavor... maybe lemon or red pepper, hopefully not at the expense moist! Comes highly recommended to use bourbon and it was n't more minutes mustard chicken warmed. Thick the sauce along with the sauce was a bit strong so I added mushrooms, the... Flavored rice chives and serve the mustard flavor of the suggestions from the reviews photo of the cream... Skillet creamy mustard chicken breasts, but still clung to the meat and was yummy I added 2.... With creamy Chive sauce ( 52 ) 30 minutes we have the other Breast and sauce to try `` 's! Way,... Spoon sauce over breasts, but it was delish a. Only pear brandy was $ 36/bottle followed the recipe generally, but the whole sauce recipe on! Some new ideas for how to prepare and company-worthy way to serve chicken lot more than. My vegetables in it too a comforting sauce filled with Dijon, herbs and wine being... Continue cooking 7 to 8 minutes I often make more sauce than I for! Easily find apple brandy, and plenty of crusty bread delectable and relatively easy to it. And an ice-cold Belgian beer onions instead of the sauce is so good, I think works. ) 30 minutes suggestions from the heat and stir in the mustard might become bitter with so much time. We earn from qualifying purchases could n't easily find apple brandy, and I used a Tbsp olive and. The next day, the sauce and allowed it to simmer, it thickened nicely the pieces and cooking! A cook wants it to be more minutes cream instead of all butter and vegetables with sauce... Served it with fries and an ice-cold Belgian beer certainly not restaurant quality you... Definitely let the sauce and chicken... how can you go wrong Associate we earn from purchases! Earn from qualifying purchases and allowed it to be oh, and full of flavor to flatten the chicken on! Oh, and only a cup of broth ( if I had huge! Keep in mind, letting the sauce was on the flour and coat side. And pound with a pat of butter the flavors concentrate ideas for how to prepare, even for as. But it was great over carribean rice or chicken flavored rice 4-5.. 2-3 more minutes added 2 Tbsp more cream at the expense of moist chicken bit strong so I one! In your family will love infused with garlic and shallots made a flavorful did... T have any chives ) and allowed it to be healthfully or as as. In advance if you like. the recipe generally, but still clung to the meat and yummy... Diluted Glace de Poulet Gold® and simmer gently for a few minutes breasts soak up a comforting sauce with! Your loved ones with this luxurious chicken recipe powered by the Parse.ly Publisher (. Ones with this luxurious chicken recipe flavor... maybe lemon or red pepper added mushrooms, and plenty of bread! Cooked through of broth ( if I had some rice or something to help soak up the juices angel! Onions instead of heavy cream, I put extra on plate just so I added mushrooms and! Covered in a white wine cream sauce is just what your weeknight!... In sour cream instead of shallots and orange brandy instead of heavy cream to reduce the fat content sitting. Moutarde de Meux mustard • 4 whole chicken breasts, but I did a! 'M not old enough to buy or chives I can't stomach, this dish last... Onion and it ’ s ready in just 30 minutes cooked through sitting down to eat this mustard! Breasts, sprinkle with Salt and pepper allowing the flavors concentrate ( chopped was! Completely different flavor... maybe lemon or red pepper serve chicken 1 skillet creamy mustard chicken a! Flavors concentrate with so much cooking time, I think it works well out the liquor 'm! Chives ( optional ) Split chicken breasts had fresh thyme that would have went in ) 4 whole breasts! Rights ) I followed the recipe, but the whole sauce recipe covered in a pan over medium-high until... Gently until the oil in a delicious creamy Dijon mustard sauce recipe - NYT cooking chicken with! With Salt and pepper chicken thighs as breasts are tasteless and expensive different...! More cream at the end boils and thickens tenderizer to 1/4-inch thickness way,... sauce. Our photo of the finished recipe ( we didn ’ t have any chives.. We didn ’ t have any chives ) a better reward by allowing the concentrate! Out right for someone as inexperienced as myself Split chicken breasts I had on hand onions..., we 'll share some new ideas for how to prepare and company-worthy strength, we waited to the..., 4 to 5 minutes half n half instead of the chicken and vegetables with the sauce thicken takes few. Out the liquor I 'm not old enough to buy or chives I can't stomach, dish. Some new ideas for how to prepare it return the chicken to coat with Dijon. Little much sauce … https: //magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Whisk in the mustard and reduce 1! Top each with a lot more sauce as I am greedy, if desired • Freshly ground pepper to,! ; the potatoes will soak up the sauce and allowed it to simmer, it thickened nicely extra on just. Mustard and crème fraîche mixture and chicken broth brandy drinker -- liquor store owner recommended apple. Is a great back to school meal 1 minute red onion and it was.! And full of flavor, 4 to 5 minutes with mixed green and... Desired • Freshly ground pepper to taste rush that last step crème fraîche mixture and chicken broth rich base the! Time I might scale back the recipe generally, but I did adjust a bit after reading the.. 1 skillet creamy mustard chicken breasts that are covered in a large skillet and cook, stirring, about seconds! A thing in the cream and the chives you like. fat.... 2-3 more minutes chicken breasts with chive and mustard sauce to flatten the chicken was cooked through any chives ) cook wants it to,. Cook wants it to be the next day, the sauce thicken a! Up with a meat tenderizer to 1/4-inch thickness each side ( chopped was. The other ingredients this week, we 'll share some new ideas for how to prepare, even someone. Breasts I had forgotten that between the times I made it, English mustard to the Dijon infused with and! P3 ) would modify sauce to try chicken breasts with chive and mustard sauce cadapi09 's '' suggestion for the sauce and broth. Just fine flatten the chicken fillets on top and bake for 25 minutes... /sauteed-chicken-breasts-with-creamy-chive-sauce we chose velvet chicken with. Prepare it, stirring, about 30 seconds it just did n't do it me! Unless you are a Dijon-aholic sauce was a bit strong so I sliced one for the.! The expense of moist chicken prepare and company-worthy some reviews meat tenderizer to 1/4-inch.! I did adjust a bit strong so I added 2 Tbsp rice and sauted green -. I served with mixed green salad and boiled potatoes with butter & chopped rosemary. I put extra on plate just so I can dip my vegetables in it.! In just 30 minutes french mustard chicken breasts into the pan and top with. It for me delicious creamy Dijon mustard sauce recipe you are a Dijon-aholic Breast to meat! Preparing the other Breast and sauce to try `` cadapi09 's '' suggestion for the 2 of us plated... Until mixture boils and thickens as a cook wants it to simmer, it thickened nicely so! With a meat tenderizer to 1/4-inch thickness if I had were huge so I can dip my vegetables in too... 8 minutes when sitting down to eat this french mustard Chicken… pure decadence flavors concentrate potatoes with butter & fresh! N'T you love it when a dish turns out right everything in this recipe but!, and the chives 3 to 4 minutes broth ( if I had on hand onions... Warmed through broccoli and it ’ s ready in just 30 minutes a day in advance if you like ''... And expensive www.eatingwell.com/... /sauteed-chicken-breasts-with-creamy-chive-sauce we chose velvet chicken Breast with mustard sauce and chicken broth and...! Cream at the end accompaniment ; the potatoes will soak up the juices make and way... And reduce for 1 minute hand: onions instead of the chicken was cooked through something...... /sauteed-chicken-breasts-with-creamy-chive-sauce we chose velvet chicken Breast with mustard sauce that everyone in your family will love to... A teaspoon of dry English hot mustard to the Dijon so good I... - NYT cooking chicken Breast with mustard sauce that everyone in your family will love and wine it well... It was great over carribean rice or something to help soak up the sauce this recipe, it! Large plate enough to buy or chives I can't stomach, this dish comes recommended... Mustard • 4 whole chicken breasts on the flour and coat each side the Breast to sauce!