Pioneer Woman Chicken with Mustard Cream Sauce

Pioneer Woman chicken with mustard cream sauce is an easy skillet dinner made with thin chicken cutlets, two kinds of mustard and brandy, ready in 25 minutes. This one-pan creamy chicken dinner fits busy weeknights, date night, cozy Sunday suppers and holiday dinners.

Reduce the brandy by half before the mustards go in, because that cooks off the harsh alcohol and leaves a deep, mellow flavor. Skip it and the sauce tastes sharp and boozy instead of creamy and balanced.

Slicing each breast in half lengthwise gives you eight thin cutlets that brown fast and finish cooking right in the sauce. Pairing smooth Dijon with grainy mustard also adds tang and texture in one pan, so you don't need a pile of extra ingredients.

Pioneer Woman Chicken with Mustard Cream Sauce

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

310

kcal

Golden pan-seared cutlets simmer in a silky sauce that is tangy from the mustards and rich from the cream. Once the sauce thickens, it coats the chicken with a glossy, speckled finish.

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
  

• 2 tbsp. Olive Oil
  

• 2 tbsp. Butter
  

• 3 whole Garlic Cloves, Minced
  

• 1 c. Brandy (or White Wine If Preferred)
  

• 1 tbsp. (heaping) Dijon Mustard
  

• 1 tbsp. (heaping) Grainy Mustard
  

• 1/4 c. (to 1/2) Heavy Cream
  

• 1/4 c. (to 1/2) Chicken Broth
  

• Salt And Pepper, to taste
  

Directions

• Cut the chicken: Slice the 4 chicken breasts in half lengthwise so you have 8 thin cutlets. Then salt and pepper both sides.
• Brown the cutlets: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the cutlets on both sides until golden brown and cooked through, then move them to a plate.
• Saute the garlic: Reduce the heat to medium and add 3 minced garlic cloves to the pan. Stir for about a minute so the garlic softens without burning.
• Reduce the brandy: Pour in 1 cup brandy, or white wine if you prefer, and be careful if you're cooking over an open flame. Let it bubble until it has reduced by half.
• Add the mustards: Stir in 1 heaping tablespoon Dijon mustard and 1 heaping tablespoon grainy mustard until the mixture is smooth. Then pour in the heavy cream.
• Thin the sauce: Stir in the chicken broth, adding a little more if the sauce looks too thick. Taste it and adjust the salt and pepper until it suits you.
• Simmer the chicken: Nestle the chicken back into the sauce along with any juices from the plate. Cook for a few more minutes, shaking the pan to move things around, until the sauce thickens.
• Serve: Spoon the sauce generously over one or two cutlets per person. A simple green salad on the side keeps the meal light.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use white wine instead of brandy?

Yes, dry white wine works well and gives a more familiar, predictable flavor. Brandy adds a deeper, slightly sweeter note, so it's worth trying at least once.

How long do leftovers keep?

Store the chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of broth, since cream sauces can thicken and separate when they get too hot.

Can I make the sauce ahead of time?

You can cook the cutlets and the sauce earlier in the day and keep them in the fridge. Then warm everything together in a skillet just before serving, adding a little broth if the sauce has tightened up.

What if I don't have a large skillet?

Cook the cutlets in two batches in a smaller skillet so they brown instead of steam. Then make the sauce in the same pan, since the browned bits left behind add a lot of flavor.

What's the most common mistake with this dish?

Adding the brandy or wine without letting it reduce is the big one, because the sauce ends up harsh and thin. Give it time to bubble down by half, then add the mustards and cream.