Chicken Cutlets with Dijon Sauce

Last week, Billy and I found ourselves easing back in to a normal cooking and healthy eating routine. After having so much family in town for my Grandpa’s services and then heading to Colorado for a weekend, we had gotten used to eating out or eating wherever the family ended up rather than cooking for ourselves. So we armed ourselves with a few easy recipes to get us through our first full “normal” week since (pretty much) the holidays.

This chicken was one of the first things we made, and boy are we glad we did. There’s nothing horribly special about this recipe — really, it’s the sauce that’s the star. But what’s great about it is that it’s a simple, easy to prepare (perfect for a weeknight) meal that packs a lot of flavor. Plus, finding new ways to flavor and eat chicken is always a plus. The recipe called for pan fried chicken, but we decided to bread ours and cook it in the oven.

Chicken Cutlets with Dijon Sauce

{Print this Recipe}
Here’s what you’ll need:
Serves: 2
– 2 chicken breasts, pounded out to about 1/2 inch thick
– salt and pepper
– olive oil
– 3 tbsp. shallots, diced
– 1/2 cup chicken broth
– 1 rosemary sprig
– 3 tbsp. heavy cream
– 2 tsp. Dijon mustard

Season the chicken with salt and pepper and prepare how you like. We breaded ours with some seasoned bread crumbs (a mix of regular old breadcrumbs and panko) and baked the breasts until they were golden brown (and cooked through, of course). The original recipe called for pan fried breasts without breading.

Meanwhile, prepare the sauce. In a small saucepan or skillet (or the pan you used to cook the chicken), heat the olive oil over medium heat. Add the shallots and saute until soft and translucent, about two minutes. Stir in the chicken broth and the rosemary sprig and bring to a boil. Simmer and cook for about two minutes, or until the broth has reduced a little. Stir in the heavy cream and let the mixture bubble for another minute or two, or until the broth and cream combine to form a nice sauce (cook longer if necessary to thicken). Remove the pan from the heat, discard the rosemary and whisk in the mustard. Spoon the sauce over the chicken to serve.

Chicken Cutlets with Dijon Sauce

Crispy Chicken Cutlets with Creamy Dijon Mustard Sauce

We really enjoyed this sauce chicken (but really, it’s all about the sauce). We were both glad we decided to bread and bake the chicken rather than pan fry it, the crunch really added to the dish. The sauce was so flavorful and paired perfect with the chicken. The shallots were the perfect addition to the tangy mustard, and the cream really helped round out all the flavors. The bed of mashed potatoes we served it on soaked up the extra sauce too, which was awesome. I think next time we make this I’ll just serve myself a huge bowl of potatoes with the sauce on top. Seriously.

This recipe came from the latest issue of Cooking Light, which features a bunch of different chicken recipes. I can’t wait for grilling season to start up again, so this issue might come in handy for more spring-like recipes to share!

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  1. This sounds really great. I agree that finding new ways to cook/eat chicken is always a plus. We joke that we could have chicken every day for a month and not eat it the same way twice. :)

  2. this looks good haven’t made like this

  3. That looks so yummy, I loved the Dijon sauce. Have a great week.

  4. Just printed this out. I’m not much of a mustard gal, but I love cream…and I know it will temper the strong flavor. I’m also always looking for easy chicken recipes, of course.

  5. This looks great! And I almost always love everything from Cooking Light!

  6. I saw this in Cooking Light, and I’m so glad to hear that it turned out well! I don’t think you can go wrong with dijon mustard and cream. Thank you for sharing with me, my sweet friend. I hope you are staying safe and warm. It is even too cold in my part of the country…and I’m in Austin!

  7. Dijon is actually the only mustard that I really like, so this is perfect for me! A great dish to get you back into your cooking groove!

  8. Ok, now I’m super hungry! These looks so yummy :)!

  9. Yum! Just made some chicken with dijon myself and we can’t get enough of it. I think my husband has stated that he wants dijon to be a staple in our house!

  10. This looks like my kind of meal. I love a dijon sauce (so much I once tried to sneak it in knowing darn well that the BF hates dijon no matter how much cream is involved).

    Beautiful presentation and I am living vicariously through you as I don’t think I can get away with that one twice. ;)

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