Chicken with Mustard Sauce

Chicken with Mustard Sauce


"Simple, delicious, and the mustard sauce makes it a nice change."


45 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 849 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
  2. Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
  3. Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
  4. Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.
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  1. 22 Ratings


I loved this recipe! The flavors are wonderful. It's great served over rice pilaf or white rice if you prefer. The only things I did differently were that I didn't have a shallot so I used a ...

Oh, is this a winner! With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. I cut the chicken into strips, floured it, but didn't season it with salt and...

This combination is amazing. I didn't have vermouth, so I used riesling wine instead. We used thin sliced whole chicken breasts to keep the moisture. Fried on super high heat for a shorter time....

Wonderful flavor! I found this recipe when I was looking for a chicken/mustard filling for crepes for Marti Gras. This was perfect! I filled whole wheat crepes with this chicken, sauteed spin...

This was good. I used white wine instead of vermouth and the juice of half a lemon with no pulp. At first I thought the 2 mustards would be overpowering but it wasn't at all. Thanks for the reci...

I had to improvise with the mustards because I didn't have plain dijon. I used a maple dijon. Everyone love it.

This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin.

Not bad, but it didn't "wow" me either. I subbed 2% milk for the cream & marsala for the vermouth.

This was pretty good. I didn't have the dijon mustard so, considering it was still good, I can only imagine it would be even better with it.