Chicken Cutlets with Creamy Mustard Cream Sauce – A simple and delicious dinner. This is one of our go to dinner as it only takes 20 minutes to make!
Chicken Cutlets with Creamy Mustard Cream Sauce – is so simple to make and takes just 20 minutes because when we make chicken parmesan, we always make extra chicken cutlets and freeze them in plastic containers. I figure I am slaving over the stove anyway, I might as well make extra for a future meal or two right?! So that’s what I do make at least 2 containers of chicken cutlets that we can have for another meal and freeze them. So I always have a dinner that is almost ready to go! Here is what they look like.
When it comes time to make whatever I am going to make with the chicken cutlets I just reheat them. sometimes I just heat them in the oven. In this case I did them in some olive oil on the stove top since I was going to make a sauce in the pan anyways.
Chicken Cutlets with Creamy Mustard Cream Sauce can also be made with plain chicken breast that you season and pan fry also. That is also a nice Keto alternative. The sauce for this Chicken Cutlets with Creamy Mustard Cream Sauce is very simple to make with just a few ingredients.
Simply remove the chicken after they are heated through to a plate, then add the cream. mustard and spices and let it cook down. It only takes a few minutes.
Chicken Cutlets with Creamy Mustard Cream Sauce will be one of your go to meal!!
Make this Chicken Cutlets with Creamy Mustard Cream Sauce today!!
- 2 tbsp olive oil
- 1/4 cup chicken stock
- 2 tbsp dijon mustard
- 1 tsp dried taragon
- salt and pepper to taste
- 1/2 cup heavy cream or more to make sauce to desired consistency
- 4 chicken cutlets or chicken breast halves
Add olive oil to a skillet and heat to medium-high.
Season chicken breasts with salt and pepper if using plain chicken.
Add chicken cutlets to skillet and heat for about 3 minutes on each side. If your using plain chicken breasts, place seasoned chicken in a skillet and saute until cooked through, about 10-12 minutes, turning once.
Place in a plate covered with foil and keep warm.
Pour chicken broth into hot skillet.
Add in the cream, mustard and tarragon, salt and pepper. Cook and stir for about 2 minutes.
Pour sauce over chicken and serve.