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Chicken in Onion and Mustard Sauce

Chicken in Onion and Mustard Sauce

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sonnet

Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.

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Nutrition

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  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
  2. Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
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Reviews

Bellerophon
24
10/15/2008

I used the ingredients and amounts in the recipe, except for using two chicken breasts. I pounded them lightly to make for equal thickness, and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion, sliced very thin, in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter, and a little easier to digest. For the mustard, I used half Grey Poupon Country Style, and half Mister Mustard, an extra-pungent Dijon-style product. Next time, I'll probably forego the Mister Mustard, and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced, though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce, though very tasty, became quite thick, and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company!

KissTheChefette
14
10/13/2008

Pretty good! Definately use a red onion, it gives a little bit of sweet to offset the strong mustard! I used dijon mustard, and it was still quite pungent. Maybe using less mustard, and somehow incorporating bacon would make this a 5star, but as is a great 4 star. Thanks!

goddess
9
6/23/2009

Made this for supper the other night and already had the chicken cooking when I realized I didn't have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce, mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again, with or without the applesauce!