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Deviled Chicken Breasts in Mustard Cream Sauce

May 26, 2012

In celebration of Memorial Day I made this wonderful piquant chicken dish that I first had in Fire Island many years ago, served by great cooks, John and Barry.  I am sure they never knew I made it all the time after that wonderful weekend which I will always cherish (dining, boating, gardening, Japanese Maple, hamburgers for kids).  I did not have their recipe but after trying many I thought this one from The New York Times was close enough.

Deviled Chicken Breasts in Mustard Cream Sauce


  • 3 T. Dijon or Dusseldorf Mustard (Dijon used here)
  • 3 T. Dry White Wine
  • 1 t. Worcestershire Sauce
  • 4 Chicken Breasts (split, boned and skinned)
  • 2 C. Fresh Bread crumbs, (fine)
  • Salt and Freshly Ground Pepper
  • 4 T. Butter
  • 4 T. Vegetable, Peanut or Corn Oil


  1. Stir together the mustard, wine and Worcestershire sauce to blend
  2. Place chicken pieces between wax paper and pound lightly with a mallet; sprinkle the chicken with salt and pepper to taste and brush all sides with the mustard mixture
  3. Dip the chicken to coat all over in bread crumbs and pat lightly to help adhere
  4. Heat equal portions of butter and oil in a large pan; add the chicken and brown on both sides (about 5 minutes for each side)
  5. Serve on a warmed plate with the Mustard Cream Sauce (see below)
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine, or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Mustard Cream Sauce


  • 1/3 C. Dry Mustard
  • 2 T. Water
  • 1/3 Dry White Wine
  • 1 T. White Wine Vinegar
  • 1/4 C. Shallots (finely chopped)
  • 1 t. Freshly Ground Pepper
  • 1 Bay Leaf
  • 1/4 t. Dried Thyme
  • 2 C. Heavy Cream


  1. Combine the mustard and water and stir until smooth; let stand for 20 minutes before using
  2. Combine the wine, vinegar, shallots, pepper, bay leaf and thyme in a small saucepan and cook over hight heat until almost all liquid evaporates
  3. Add the cream and stir; cook while stirring often for about 10 minutes
  4. Add the mustard according to taste and set aside
  5. Reheat the sauce prior to serving

Recipe from “The New York Times Cookbook” by Craig Claiborne with Pierre Franey

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