Chicken à la moutarde


Part III of the series: Chicken for every day of the week!

Chicken à la moutarde (chicken with creamy mustard sauce)

A staple in French kitchens and served all over Europe is mustard sauce, or Dijon sauce. A creamy flavorful sauce usually served with chicken or rabbit. And as fancy as it sounds, my version here be made very simply and even better, quickly. I used home made white wine mustard, (yes I’ll do a post on that soon) but any Dijon style mustard would work. I generally like to have both a creamy and a whole grain version on hand, but this sauce works well with just the smooth style as well.



  • 1 boneless chicken breast half, pounded flat between two sheets of cling wrap
  • 1/2 cup flour
  • 2 tbsp mustard, divided
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 1/2 cup white wine (or water)
  • 1/2 cup milk


  1. Rub the chicken breast all over with 1 tbsp of mustard (I like to use the old fashioned kind for this)
  2. In a shallow dish combine the flour with 1 tsp salt and dredge the chicken breast until covered in a thin layer of flour. Season with pepper and thyme.
  3. Heat 1 tbsp of oil in a large skillet, then add the chicken and cook undisturbed until the edges start to look cooked and the bottom is browned. Turn the chicken breast and cook until cooked through.
  4. Add the wine to the pan, gently stir to loosen up any browned bits. Remove the chicken from the pan and set aside, keeping it warm.
  5. Mix the additional tablespoon of mustard with a tablespoon flour until a paste forms, add to the pan, and add the milk.
  6. Stir to dissolve any pieces of flour and mustard and bring sauce to a boil, simmer until sauce thickens, and serve over chicken


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