Chicken with Shallot and Mustard Cream Sauce

With Turkey Day just a week away, I know that bird is the only thing on anyone's mind right now (and rightfully so). But you'll have to please pardon my interruption as I share one of my favorite chicken recipes with y'all: Chicken with Shallot and Mustard Cream Sauce.

I like mustard, but sometimes it can be a bit overpowering. A mustard cream sauce might not sound ideal at first mention, but when there's cream, wine, chicken broth, and mild shallots involved, all these players work together to mute the mustard slightly, yet still produce a bold, tangy, flavorful sauce.

A sauce that just happens to be even better when it's poured over chicken. To get there, you'll need the ingredients below...

Cut the chicken breasts in half lengthwise so that you have four smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat two tablespoons each of oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through.

Remove chicken from the skillet and keep on a plate, leaving the pan on the stove. Then, reduce the heat to medium. Add the shallots and garlic to the pan and saute. Pour in the wine and cook until it's reduced by half.

Add in the mustards. I have used Dijon, Spicy Brown, and Grainy garlic kinds.

Stir to combine, then pour in about ¼ cup cream. Stir in ¼ chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs.

Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken over rice pilaf, spooning the sauce over the top. Add a simple green salad, or if you're in the mood for cooked vegetables, try pairing this with roasted broccoli or roasted Brussels sprouts.

This would be a great special occasion meal. Because the chicken is sliced so thin, it takes less time to cook than baking, so you've got a hot, delicious meal in less than 30 minutes.

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Chicken with Shallot and Mustard Cream Sauce
adapted from The Pioneer Woman

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 whole garlic cloves, minced
• 1 medium shallot, diced
• 1 cup white wine
• 1 teaspoon (heaping) Dijon Mustard
• 1 teaspoon (heaping) Grainy Mustard
• 1 teaspoon Spicy Brown Mustard
• ¼ cup heavy cream
• ¼ cup chicken broth
• Salt and pepper, to taste

1. Cut the chicken breasts in half lengthwise so that you have four smaller, thinner chicken cutlets. Salt and pepper both sides.

2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

3. Reduce the heat to medium. Add the shallots and garlic to the pan and sauté it for a minute, stirring to make sure it won't burn. Next pour in the wine and cook until it's reduced by half.

4. Add in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. 

5. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

6. Serve chicken over rice pilaf, spooning the sauce over the top.