Chicken with Mustard Cream Sauce
Chicken Cutlets with Mustard Cream Sauce is a quick and flavorful recipe, perfect when you need an easy weeknight meal. It has a wonderful creaminess to it but isn’t too heavy!
You can never have too many recipes for chicken, am I right?
It seems like despite the many variations of chicken I’ve done, I’m always looking for more. Chicken is such a great blank canvas for adding flavors, and I have so many more dishes to get to!
In today’s recipe, thinly cut chicken breasts, also known as chicken cutlets, are sautéed in a bacon mustard cream sauce flavored with rosemary. It’s very simple, but the flavor is fabulous.
Here are the 3 biggest reasons why I love this dish so much:
- Since chicken cutlets are so thin, they cook lightning fast and are great for a quick dinner.
- Most of the ingredients here are staple ingredients. Much of the time I have them on hand, and if not, there are substitutes for many of them.
- It’s SO delicious! Arguably the most important reason, it has a richness to it but isn’t too heavy.
How to Make Chicken Cutlets:
First, you can either buy chicken cutlets from the store (easier, but more expensive), or you can take a chicken breast and cut it in half yourself, which is what I usually do. It takes a little practice but becomes simple pretty quickly. To cut chicken cutlets yourself, place your palm firmly on top of the chicken breast as you cut the chicken breast through the middle. Make sure to keep the knife flat so you don’t cut upward to your hand.
Season the chicken cutlets on both sides with salt and pepper:
Next chop some bacon and crisp it up in a skillet for a few minutes:
Remove the bacon bits with a slotted spoon, leaving the fat and brown bits behind, and add a couple sprigs of rosemary to the bacon fat. This will give great flavor!
I’ve also used sage and thyme in this recipe, and both are wonderful.
Now add a single layer of chicken cutlets to the skillet, and cook for about 3 minutes on each side, until cooked through to 165F.
Once the chicken cutlets are cooked, remove them from the pan and you’ll be left with brown goodness all over the bottom. This is all flavor, and will make your sauce taste really good, so deglaze the pan with chicken stock and brandy:
And if you don’t want to use brandy, chicken stock alone is fine. Reduce the liquid down until it’s almost gone.
Now add a grainy mustard and heavy cream, and stir to combine.
You should now have a creamy pan sauce in your skillet, and you can add the chicken cutlets and bacon back to the pan:
Toss to coat, then you’re ready to eat! For side dishes, I recommend Potato Gratin if you want something hearty, Crispy Smashed Potatoes for something in the middle, or a salad like Brussels Sprout Salad or Zucchini Salad for something light. Enjoy!
Chicken Cutlets with Mustard Cream Sauce
For the Chicken
- 1.5 lbs chicken cutlets (about 5)
- 4 strips bacon chopped
- 2 sprigs fresh rosemary*
- 2 tbsp Brandy optional
- 1/4 cup chicken stock
- 1 tbsp coarse ground mustard
- 1/4 cup heavy cream
- Season the chicken cutlets with salt and pepper on both sides.
- In a large skillet, turn the heat to medium and add the chopped bacon. Let the fat render out until the bacon is crisp, then remove the bacon with a slotted spoon to a paper towel to drain.
- Add the rosemary to the skillet and fry for 30 seconds to release the flavors.
- Add the chicken cutlets in a single layer directly in the bacon fat, and cook for approximately 3 minutes on each side (this time varies with thickness).
- Once the chicken has completely cooked to 165F, remove the cutlets to a plate, and deglaze the pan with the Brandy, if using, and the chicken stock.
- Cook for a few minutes until the liquid mostly evaporates, then add the mustard and cream.
- Turn the heat to high and whisk, incorporating the brown bits from the bottom of the pan into the sauce.
- Cook the sauce for a couple minutes, until the cream has thickened slightly, then turn off the heat and add the chicken and bacon bits back to the pan.
- Turn the chicken over in the sauce a few times to coat, then serve.
This post was updated with new photos and writing in June 2018. Originally published December 2012.