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Lighter creamy mustard chicken without the cream

By Wendy Ruopp, November 18, 2013 - 12:19pm

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When it comes to food, “creamy” is such an enticing word, isn’t it? It promises deliciousness and conjures up satisfying comfort food. It also usually conjures up a heap of calories and fat—but not this recipe for Creamy Mustard Chicken developed by the EatingWell Test Kitchen. Without using any heavy cream, this recipe delivers on velvety goodness while being kind to your waistline. In fact, it’s even heart-healthy!

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In just 35 minutes you can boil angel hair pasta, sauté the chicken and whip up the sauce, which features shallot, a splash of white wine and the eponymous mustard. You finish the sauce with just a bit of sour cream and fresh sage. Nestle the chicken on the pasta and top with warm, rich-tasting sauce—wonderful.

Creamy Mustard Chicken
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Makes: 4 servings, 1 cutlet & 1 cup pasta with 1/4 cup sauce each
Active time: 35 minutes | Total: 35 minutes
In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.

What’s your favorite EatingWell creamy chicken recipe? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Family meals, Recipe Makeover

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.

Wendy asks: What’s your favorite EatingWell creamy chicken recipe?

Tell us what you think:

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