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Creamy Mustard Chicken

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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 ½ inch thick.”


    • ½ package whole-wheat angel hair pasta (7-8 ounces)
    • 4 thin-sliced chicken breasts or cutlets (about 1 pound)
    • ½ teaspoon garlic powder
    • ½ teaspoon salt, divided
    • ½ teaspoon freshly ground pepper, divided
    • ¼ cup all-purpose flour
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 large shallot, finely chopped
    • ½ cup dry white wine
    • ½ cup water
    • ¼ cup reduced-fat sour cream
    • 2 tablespoons Dijon mustard
    • 2 tablespoons chopped fresh sage, plus more for garnish


  • 1 Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
  • 2 Meanwhile, sprinkle chicken with garlic powder and ¼ teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
  • 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
  • 4 Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining ¼ teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
  • 5 Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.
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