Spontaneous Chicken in Mustard Sauce

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30 minutes 4 Servings Print RecipeEmail Recipe


4tablespoonunsalted butter
1tablespoonvegetable oil
4 spontaneous chicken cutlets (see notes below)
1bunchof scallions (white part and about 2 inches of the green – about 1 cup, thinly sliced)
1cupheavy cream
1⁄2cupdry white wine
2teaspoonmustard seed
1tablespoondijon style mustard
  salt and pepper


In a large skillet set over moderate heat, melt the butter with the oil until foamy. Working in batches, as necessary, sauté the chicken cutlets for 1 minute on each side (the chicken will finish cooking in the sauce). Remove from the skillet and set aside. Reserve the drippings in the skillet.

In the same skillet, stir-fry the scallions over moderate heat, until soft, about 2 minutes. Add the cream, wine and mustard seed and cook, stirring frequently, for 5 minutes.

Stir the mustard into the sauce; season with salt and pepper to taste. Return the for chicken cutlets to the skillet and turned to coat them with the sauce. Reduce the heat to low and simmer gently for 2 to 3 minutes, or until the chicken is just cooked through. Serve with the sauce spooned over the top.


Spontaneous chicken cutlets are the perfect solution to a last-minute dinner; they are thinly pounded chicken cutlets – which are individually wrapped and stacked neatly in the freezer. They can be sautéed from a fresh or frozen state. With the addition of a simple sauce and side serving of rice or noodles, they make splendid entrées.

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