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Chicken Breasts with Mustard Cream Sauce Recipe

Chicken Breasts with Mustard Cream Sauce Recipe

Photos of Chicken Breasts with Mustard Cream Sauce Recipe

How To Make Chicken Breasts with Mustard Cream Sauce

Baked chicken breasts are elevated by a sauce of white wine, heavy cream, and mustard. The dish is served with capers and garnished with fresh parsley.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • lbschicken breasts,skinless, boneless
  • salt and pepper,to taste
  • ¼cupall purpose flour
  • tbspunsalted butter
  • tbspoil
  • 1cupwhite wine
  • 1cupheavy cream
  • 1tspdijon mustard,rounded
  • 3tspcapers,rinsed well
  • 2tspfresh parsley,chopped


  1. Heat the oven to 350 degrees F. Place a baking sheet near the stove, ready for the chicken.

  2. Season the chicken breasts on both sides with salt and pepper. Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess.

  3. In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. Brown the chicken for 3 minutes per side, or until golden.

  4. Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees F.

  5. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm.

  6. While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when adding the wine. Cook for 5 minutes, or until the wine is reduced by about half.

  7. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if desired.

  8. Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.


  • Calories: 662.90kcal
  • Fat: 47.49g
  • Saturated Fat: 21.38g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 17.34g
  • Polyunsaturated Fat: 5.85g
  • Carbohydrates: 9.97g
  • Fiber: 0.59g
  • Sugar: 2.28g
  • Protein: 37.79g
  • Cholesterol: 201.83mg
  • Sodium: 724.95mg
  • Calcium: 72.09mg
  • Potassium: 488.95mg
  • Iron: 1.99mg
  • Vitamin A: 324.89µg
  • Vitamin C: 1.28mg
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