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


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.

  • 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.

  • 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.

  • 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.

  • Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.

Nutrition Facts

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.

Reviews (11)

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19 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
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
Rating: 2 stars
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
Rating: 5 stars
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
Rating: 3 stars
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
Rating: 2 stars
eh tasted to much like it had only mustard in it. sauce to thick. Pros: healthy Cons: bland Read More
Rating: 4 stars
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
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 4 stars
Creamy Mustardy Sauce.... Delish This recipe hit it out of the park. I wanted a healthy creamy sauce with a hint of mustard (being a mustard lover). I made adaptations but don't think they did anything to detract from the original recipe. I'd say yes to this any cold evening. Changes include adding 1/4 tsp mustard flour 1/4 tsp onion powder 1/2 tsp dried chives to flour mixture; added 1 smashed then minced clove of garlic to shallot; used Sophia's Greek Yogurt (a local 2% fat Greek yogurt) in place of sour cream with a sprinkle of nutmeg (as for all cream dishes). I did double the sauce (measurements above then were doubled too) and added but wish I had either doubled the pasta and chicken or not doubled it at all. Have fun with the recipe - you could add broccoli peas spinach arugula etc. to add some green to the dish. Use anything that will stand up to mustard but not overpower it. Pros: Quick easy flavorful easy to adapt Read More