Sauteed Chicken with Sage and Mustard Cream Sauce

chicken sauteed with sage, bacon, and mustard cream sauce

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. So here’s another one for you to try out, if you too, are looking for more ways to cook chicken. Here are the merits of this dish, plain and simple:

  1. Since chicken cutlets are so thin, they always cook lightning fast and are great for a quick dinner (or lunch).
  2. Most of the ingredients here are staples that you can always have on hand. Mustard, Brandy, chicken stock, cream, bacon…okay, well at least, there are all the things I always have on hand. These ingredients are some of my favorite things! You just need to buy some fresh sage, but it’s an herb that keeps very well (usually a week or two in the fridge).
  3. It’s delicious! But if it’s posted on Fifteen Spatulas, I guess that’s already a given 😉

Let me show you how to make it:

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. To cut it, you place your hand on top and make an incision on the side of the chicken breast:

photo of butterflying a chicken breast in half

And keep moving the knife back and forth until you split the chicken breast into two:

peeling apart a chicken breast into two pieces

It’s important to keep the knife flat because you don’t want to cut upward into your hand. It takes a bit of practice but you will get better at it each time. If this makes you nervous, nab those chicken cutlets from the store and you won’t have to do any cutting.

Chop up some bacon and start rendering out the fat and crisping it up:

crispy bacon for sauteed chicken with mustard sauce

Remove the bacon bits, then place the chicken cutlets directly into the bacon fat, and saute for a few minutes on each side:

sauteing chicken in rendered bacon fat for mustard cream sauce

Once the chicken cutlets are cooked, remove them from the pan and you’ll be left with all this brown goodness (this is all flavor, and will make your sauce taste really good):

leftover brown bits from crisped bacon for mustard chicken

Deglaze the pan with chicken stock and brandy, add mustard, sage, and cream, and reduce. Serve with the chicken and you’re ready to eat!

Sauteed Chicken with Sage and Mustard Cream Sauce


  • 4 strips bacon, chopped
  • 1.5 lbs chicken cutlets (or chicken breast, cut into cutlets)
  • 2 tbsp Brandy
  • 1/4 cup chicken stock
  • 1 tbsp coarse ground mustard
  • 10 sage leaves
  • 2 tbsp heavy cream
  • salt and pepper


  1. Season the chicken cutlets with salt and pepper on both sides.
  2. In a large skillet, turn the heat to medium and add the chopped bacon. Let the fat render out and crisp the bacon. Remove the bacon with a slotted spoon to a paper towel.
  3. 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, remove the cutlets to a plate, and deglaze the pan with the Brandy. Add the chicken stock, mustard, sage, and cream, and turn the heat to high. Whisk the bottom of the pan frequently and let the sauce reduce for a couple of minutes, to your desired thickness. Add the bacon bits and chicken back into the sauce, and serve.
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