Double Mustard/Cream Chicken Breasts

January 13th, 2016

Mustard Chicken 2

When something light but still decadent is desired, you can’t do better than a boneless chicken breast smothered with a double mustard cream sauce over baby arugula.  You might call this a juxtaposition of good and bad.  The goodness of lean chicken and vitamin packed baby arugula with the richness of alcohol spiked cream and mustard.

Mustard Chicken 1V

 

While visiting the family over the holidays, my DIL Kristen made a similar dish, sans the alcohol, for dinner one night.  It was amazing watching the children digging into the chicken.  The arugula was also slathered with the sauce and they ate every bit of it.  It is a great way to get your kids to eat vegetables.  We loved it too, so I did a Google search for something similar.  The Pioneer Woman came to the rescue.  Granted her version had a whole cup of brandy in it, as opposed to what Kristen made, but it was really, really good.  I ended up having to substitute Madeira and white wine instead of the brandy.  Inexplicably, the liqueur cabinet here in Florida held no brandy.

Mustard Chicken 3

Be sure to visit Ree’s site for a complete pictorial on how to make this great dish.  It couldn’t be easier.  On its own, this would make a great luncheon dish or a light supper.  Add sides for a more complete dinner.  Hope you give it a try.

18 responses to “Double Mustard/Cream Chicken Breasts”

  1. Penny @ The Comforts of Home says:

    That looks soooo good! I don’t have any brandy in my house either lol. I do have sherry, that would probably work too.

  2. Kate says:

    I love mustard sauce! This would be a great dish for dinner. Tasty and pretty, too!

  3. Madonna says:

    I just so happen to have some brandy, I guess this should go on the menu for next week. I am always surprised by my alcohol collection since I seldom drink. 🙂

    • Penny says:

      Hard liqueur is not my thing, so I am always surprised but what is or isn’t in our collection. Give me a glass of wine and I am fine. Use your brandy for this though and you will be happy Madonna.

  4. Monique says:

    I love chicken over an arugula salad then dressing..sauce,yum!

  5. Jane says:

    This sounds delicious, Penny, and I think your pictures make it look outstanding. I never have liquor in the house…we drink nothing stronger than wine or beer. I wonder if I could substitute red wine? We have a huge ‘beverage’ store nearby where you can get all sorts of quantities of liquors, I wonder if I could do the brandy that way. I buy a small bottle of Marsala for cooking as I don’t think it would be so great to drink!

    Hope all is well with you guys—hope to get together soon, just not sure when we will be there but I will be sure to let you know. 🙂

    Jane x

    • Penny says:

      I think a small bottle of brandy would be better than red wine Jane, but white wine would work just as well. You guys have had lots of snow lately. My brother from Michigan is visiting us in Florida right now. He is glad to be out of the freezing cold. Looking forward to seeing you in Asheville when you visit.

  6. Susan says:

    So coincidental, because I just bought some Dijon and inside the packaging was a recipe for Mushroom Chicken Breasts with Dijon Wine Sauce. The recipe calls for white wine but now I’m thinking of adding a little Brandy or Madeira 🙂 This looks delicious and I love the addition of arugula to the plate.

  7. I love meals like this, Penny. On the light side with lots of flavor. I but the brandy adds a nice depth to the mustard sauce. How would we ever get along without the very versatile chicken breasts?

  8. Yum, can’t wait to try this simple, delicious looking recipe. Enjoying your blog…have fun in Florida…Darley

    • Penny says:

      Hi Darley! Sorry it has taken me so long to respond. Your comment went to a pending file. Glad you are enjoying the blog. Looking forward to returning to Lake Lure.

  9. I have a chicken with mustard sauce recipe but I don’t remember if there was any brandy in it as it has been so long since I prepared it. Your chicken topping the arugula looks terrific…must give it a try.

Leave a Reply

Your email address will not be published.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.