Ready in 20 minutes
Chicken cutlets pounded thin and sauteed in a creamy Dijon sauce.
"Loved this!! I made a few modifications... I cut the chicken up and covered in flour before cooking. I added roasted garlic and sliced mushrooms when cooking the shallots and after the sauce was simmering I returned the chicken to finish cooking. Will definitely make it again! "- Csoparlo
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Place skinless, boneless chicken breast halves between 2 sheets of plastic wrap; pound to 1/2 inch thickness. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon of pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan. Add chicken; saute 3 minutes on each side or until done. Transfer to a serving platter.
Add 3 tablespoons chopped shallots to pan; saute for 2 minutes. Stir in 1/2 cup fat free, lower-sodium chicken broth and 1 rosemary sprig; bring to a boil. Cook 2 minutes.
Stir in 3 tablespoons whipping cream; cook 2 minutes. Remove from heat and discard rosemary.
Stir in 2 teaspoons Dijon mustard. Spoon over chicken.
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mariannebonannomeyer 1 month agoThis was a bit bland for our tastes. The sauce was pretty thin. Didn't look anything like the photo. I think it needs more flavor and the chicken needs to be dredged in flour first too. For me it's not worth making again. I got a lot of things to make. But looking for new recipes Is great so you don't get tired of eating the same things.
NancyS217 2 months agoIt was fine, the sauce was a little thin
Pilbarapro 2 months agoSo yummy thank you :-) I used rosemary paste instead and a bit more mustard
LisaAngelina 4 months agoVery delicious sauce, poured it over leg quarters.
Cricketbug75 4 months agoI followed the recipe to the word and it did not turn out anything like the picture looked. It wasn't bad.
cookyspooky 5 months ago
wcsangel 7 months agoGood
LisaAngelina 8 months agoSeems like it could've used a bit more flavor, but we liked it ok.
loricotton 8 months agoScrumptious... and easy. Who doesn't like that?
mogriff1 8 months agoVery tasty! I used 2 tbsp shallots with 1 tbsp onion flakes. I also added pureed garlic and onion powder. I used dried thyme instead of rosemary. Nice mixture of flavors. We ate it over brown rice and with kale.
JRUNNION 9 months agoExcellent!
Masterharper2 9 months agoSo delicious. I usually double the sauce.
Wendyleab 10 months agoWas simply wonderful. I cut the mustard to 1 tsp. I also added more chicken broth and a bit more cream to make the sauce more saucy. I served on a bed of chicken flavored rice. Everyone loved it. Will defiantly make again and
Lynn1143 11 month agoI also added mushrooms, garlic and scallions that were previously suggested in reviews. Then added the sautéed ingredients after the meat was done and the sauce was done. Awesome! Lynn
mlesher1 11 month ago
angelalaw 11 month agoLoved it too much mustard for our taste. We tried it with 1 tablespoon was still too much. Next time I will try it with 1/2 tbspn and see. But definitely cook again.
donnaches 1 year agoMy husband loves this dish!
moomasters 1 year agoI modified it a bit, added white onions instead of shallots, used butter and milk instead of whipping cream, and despise rosemary so left that out completely. Delicious! It's amazing what a little Dijon can do! Thanks for the idea for a quick weeknight meal!
reginahicksford 1 year agoI prepared this for my husband and we loved it. However, I modified slightly by dusting the chicken with light flour before searing. I added shallots, fresh garlic, and 2 tbl sp of flour to thicken the sauce. It was yummy
Nola-bean 1 year agoDelicious!