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Herbed Chicken with Creamy Mustard Sauce & Mixed Greens Recipe

Herbed Chicken with Creamy Mustard Sauce & Mixed Greens recipe


This is a yummy chicken dish with a creamy mustard sauce. You cook chicken until it's golden, then make a sauce with mustard and cream. Serve it with fresh greens for a full meal.


4 (6 oz) chicken breasts, boneless skinless
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter
1/4 cup heavy cream
10 fl oz chicken broth
2 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp white wine vinegar
2 shallots, minced
6 oz mixed greens


Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, thyme, and rosemary.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes per side. Transfer to a plate and cover to keep warm.
In the same skillet, reduce heat to medium and add butter. Once melted, add minced shallots and cook until softened, about 2-3 minutes.
Pour in chicken broth and white wine vinegar, scraping the bottom of the skillet to loosen any browned bits. Bring to a simmer and reduce the liquid by about one-third, approximately 5 minutes.
Whisk in Dijon mustard and heavy cream, and continue to cook for another 2-3 minutes, until the sauce thickens slightly.
Return the chicken to the skillet, spooning the sauce over the chicken to warm it through.
Toss the mixed greens with a drizzle of olive oil and a splash of vinegar, then season with salt and pepper to taste.
Serve the chicken with the creamy mustard sauce and a side of the dressed mixed greens.

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