Creamy Mustard Chicken

(from castro15’s recipe box)

Categories: Chicken


  • 1 lb. chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup dry white wine
  • 1 tbsp Dijon
  • 1/4 cup heavy cream
  • 1 tbsp capers, rinsed
  • Chopped fresh parsley, for garnish


  1. Sprinkle chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.

  2. Add the remaining 1 tbsp oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in wine and Dijon, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in cream and capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until cooked through, about 4 minutes. Serve topped with parsley.

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