Creamy Mustard Chicken

Name: Creamy Mustard Chicken
Total time: 35 min
Ingredients: 1/2 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

Rating: 3.65 stars

20 Ratings
15 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, September/October 2013

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Read the full recipe after the video.

Recipe Summary test

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.

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Step 2
Meanwhile, sprinkle chicken with garlic powder and 1/4 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.
Step 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.
Step 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 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
Step 5
Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.

Nutrition Facts

Serving Size: 1 cutlet & 1 cup pasta with 1/4 cup sauce

Per Serving:

447 calories; protein 31g; carbohydrates 41.6g; dietary fiber 6.2g; sugars 2.3g; fat 15.7g; saturated fat 3.5g; cholesterol 68.5mg; vitamin a iu 153.9IU; vitamin c 0.5mg; folate 40.8mcg; calcium 59.9mg; iron 2.9mg; magnesium 100.9mg; potassium 367.1mg; sodium 463.4mg; thiamin 0.3mg.

Exchanges:

2 1/2 starch, 3 lean meat, 2 1/2 fat

Reviews (15)

Read More Reviews

20 Ratings

5 star values: 5
4 star values: 8
3 star values: 3
2 star values: 3
1 star values: 1

Reviews: Most Helpful

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EatingWell User

11/02/2014

Really Great w/ a few tweaks The dish over all was a very tasty dish. I loved that each of the ingredients came out in each bite. However I doubled the sauce and it barely made enough for 4 of us. For the non-mustard lovers don't look this over..I REALLY don't like mustard so I only added half of what it called for and it was delicious. The mustard flavor was still there but not overwhelming. Pros: Overall delicious Cons: Not enough sauce Read More

Jenn

01/06/2014

A bit bland The sauce seemed like it lacked something its not bad but a bit bland and would benefit to add more spices. Read More

EatingWell User

11/15/2013

Loved This! Made this recipe with a few changes no wine so used chicken stock and no sage used fresh thyme and it was delish! And I skipped the pasta and just had grilled string beans and wild rice. Easy to make and great taste not too much mustard in my opinion! Family loved it I will be making this again! Pros: Easy to Make Cons: None Read More

Jennifer26

02/13/2014

This was good although there was a bit too much mustard so I'll use less next time. I know I'll make it again. Read More

franmumof3brats@aol.com

10/13/2013

eh tasted to much like it had only mustard in it. sauce to thick. Pros: healthy Cons: bland Read More

Kelly

03/22/2021

It was okay. I love mustard but the sauce was too tangy for me. Read More

Cristie Wynne

03/17/2018

As long as you taste your sauce along the way and add salt accordingly this will NOT turn out bland. I generally love sour cream and I'm cool with mustard; however the combination of the two created a potent "sour" taste that was not appealing to my family. I do taste along the way and this was DELICIOUS prior to adding the mustard and sour cream. Mustard did give it a nice zing I personally enjoyed but the wine and sage flavors were DIVINE prior to adding the mustard... I will make it again without sour cream and mustard. Just don't forget to salt to taste! And I agree with another reviewer that chicken broth/stock would be great in place of water. Bon Appétit! Read More

Adrienne

02/17/2017

Amazing!!! Loved every bit and even better the next day (if any leftovers). My Daughter of 2.5 years old devoured this!! I did go with another Users suggestions in terms of adding Mustard flour/Onion powder etc and it was fantastic! Will definitely make this again! Thank you! Read More

EatingWell User

02/18/2014

Very flavorful I've made this several times and loved it. If you follow the recipe to a T then you will end up with too much pasta--either 1/2 the pasta or double the sauce. Sometimes the sauce comes out too thick because I used too much flour but adding a little chicken stock helps to thin it out and adds a little more flavor. Pros: Quick and easy Read More

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