This Pan-Roasted Chicken in a Creamy Whole Grain Mustard Sauce is a one dish meal that was inspired by a French cooking class that we took from Sur La Table. The amazing creamy whole grain mustard sauce will have you smacking your lips with delight! This is a restaurant worthy dish the whole family will love!

Makes 4 servings 

The dish tastes incredible- all thanks to the fresh herbs used in the creamy whole grain mustard sauce! Don’t skimp using dried herbs or jarred garlic! The fresh herbs gives this dish the wow factor and will make your taste buds incredibly happy!

What ingredients do you need to make this Pan-Roasted Chicken in a Creamy Whole Grain Mustard Sauce?

• Boneless, skinless chicken breasts– thinly sliced and lightly pounded to even thickness
• Kosher salt and freshly ground black pepper
• Olive oil-to help brown the chicken breasts. You coulduse a generous amount of olive oil cooking spray in its place; however the olive oil does gives the chicken SO much flavor and makes the chicken breast a nice golden brown color. I highly recommend using it to cook your chicken breasts.
• Shallots-minced.
• Garlic cloves– minced.
• Dry white wine– I like using Iberia White Cooking Wine. Any dry white wine will work in this.
• Low-sodium chicken broth
• Fresh lemon juice– fresh squeezed.
• Whole-grain mustard– I use Maille Wholegrain Mustard. You could use Dijon mustard, if desired.
• Heavy whipping cream– I only use 1/3 cup which adds a rich creamy sauce. I highly recommend it for this dish however if you wanted you could swap it for half and half, unsweetened almond milk or milk mixed with 1 tbsp cornstarch. Keep in mind, the sauce won’t be as rich and creamy.
• Fresh tarragon or dried tarragon– minced.
• Fresh flat-leaf parsley-minced
• Fresh chives-minced 

Why should I use heavy cream in this dish? Can I swap it for something else?

If you have followed me for a while, you probably have noticed that I love swapping cream for a lighter less point ingredient such as milk or half and half- however I decided to just reduce the amount of heavy cream and only use 1/3 cup which adds such a rich creamy sauce. The lower the fat content the more chance of the sauce curdling when cooked at a high temperature- so with that, I highly recommend it for this dish! However if you wanted you could swap it for half and half, unsweetened almond milk or milk mixed with 1 tbsp cornstarch. Keep in mind, the sauce won’t be as rich and creamy.

How do you recommend mincing the shallots?

I love this manual food processor vegetable Chopper. It’s a Portable Hand Pull String.

It saves me time and gets my shallots minced in seconds! Why do manual choppers chop so quickly? All thanks to the 3 sharp blades. The 3 blades are arranged in different directions and heights to ensure that all the ingredients can be chop evenly. The curved blade increases the area of contact between blade and ingredients, pull the rope once equals at least 20 cuts with a traditional knife. What’s more, the blades are top rack dishwasher safe. Don’t worry about hurting your hand.

You can find it HERE on Amazon!

What’s the best way to peel and mince the garlic?

I love peeling garlic with this silicon garlic peeler and garlic rocker! Have you used one of these? They are life changing! Start Peeling Your Garlic Cloves Quickly & Easily with the silicon garlic peeler! Just by rocking the garlic press over any size of a garlic clove will get you perfectly minced garlic every time. The garlic press takes the fuss out of garlic preparation, It can mince garlic so fast. Just by rocking the garlic press over any size of a garlic clove will get you perfectly minced garlic every time.

Find it HERE on Amazon

How do I make this Pan-Roasted Chicken in a Creamy Whole Grain Mustard Sauce?

Pat chicken dry with paper towels and season with salt and pepper on both sides. 

Heat a large ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, add chicken breasts to the skillet and cook until golden-brown, about 4 minutes on each side or until an inserted instant-read thermometer is at 165 degrees.

Transfer the chicken to a plate and cover with aluminum foil; set aside.

Return the same skillet to the stove over medium heat and add shallots and garlic; cook until they are tender, about 2 minutes. 

Add the white wine, chicken broth, and lemon juice, using a silicone spatula to scrape any browned bits from the bottom of the pan. 

Bring the liquid to a boil and continue to cook until it has reduced by half. Reduce the heat to a simmer, and let it cool slightly then stir in the mustard and fresh herbs.

Continue to cook on low heat and stir until the sauce thickens and coats the back of a spoon, about 3 minutes. 

Stir in the cream.

Be sure to let the sauce cool down before adding cream otherwise the cream can start to curd from high heat.

Place the chicken breasts back into the skillet. Spoon sauce over each one; serve immediately.

Garnish with fresh chives and fresh minced parsley, if desired.

Store leftovers in an airtight container in the fridge for up to 4 days.

Serve the chicken with some steamed veggies, mashed potatoes, jasmine rice, or noodles.

Ingredients:

• 4 (5-ounce) boneless, skinless chicken breasts, thinly sliced and lightly pounded to even thickness
• Kosher salt and freshly ground black pepper
• 2 tsp olive oil or olive oil cooking spray
• 2 shallots, minced
• 2 large garlic cloves, minced
• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth
• 1 Tbsp fresh lemon juice
• 2 Tbsp whole-grain mustard
• 1/3 cup heavy whipping cream- if you wanted you could swap this for unsweetened almond milk or milk mixed with 1 tbsp cornstarch
• 1 tbsp fresh tarragon or 1 tsp dried tarragon
• 1 Tbsp fresh flat-leaf parsley, minced
• 1 Tbsp fresh chives, minced 

Directions:

1. Pat chicken dry with paper towels and season with salt and pepper on both sides. 
2. Heat a large ovenproof skillet set over medium-high heat, add oil or generously spray the pan with olive oil. When oil is shimmering, add chicken breasts to the skillet and cook until golden-brown, about 4 minutes on each side or until an inserted instant-read thermometer is at 165 degrees.
3. Transfer the chicken to a plate and cover with aluminum foil; set aside.
4. Return the same skillet to the stove over medium heat and add shallots and garlic; cook until they are tender, about 2 minutes. 
5. Add the white wine, chicken broth, and lemon juice, using a silicone spatula to scrape any browned bits from the bottom of the pan. 
6. Bring the liquid to a boil and continue to cook until it has reduced by half. Reduce the heat to a simmer, and let it cool slightly then stir in the mustard and fresh herbs.
7. Continue to cook on low heat and stir until the sauce thickens and coats the back of a spoon, about 3 minutes. 
8. Stir in the cream. Be sure to let the sauce cool down before adding cream otherwise the cream can start to curd from high heat.
9. Place the chicken breasts back into the skillet. Spoon sauce over each one; serve immediately.
10. Store leftovers in an airtight container in the fridge for up to 4 days.
11. Serve the chicken with some steamed veggies, mashed potatoes, jasmine rice, or noodles.

Makes 4 ( 1 chicken breast with 2 Tbsp sauce) servings 

• 2 WW points per serving if using milk and cornstarch
• 3 WW points per serving if using half and half and cornstarch
• 4 WW points per serving if using heavy cream and cooking spray
• 5 WW points per serving if using heavy cream with olive oil

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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