This delish dish is all the more impressive for how easy it is to make. Though Junior Too isn’t much for mustard sauce and scraped it off, the rest of us thought it was delicious and deserved repeating. I will 🙂

Moscato-Dijon Chicken

4 Chicken breasts, butterflied

sea salt

ground black pepper

1/2 cup flour

2 tbsp olive oil

1/2 cup chicken broth

1/2 cup Moscato wine (or another nice white wine)

4 tbsp Dijon mustard

1/2 cup half-and-half

2 tbsp minced parsley

1) Preheat oven to 175 degrees (for keeping chicken warm while sauce is being prepared)

2) Lightly sprinkle chicken breasts with salt and pepper both sides; dredge in flour

3) Add oil to large skillet and heat over medium-high; cook butterflied chicken breasts approximately 5 minutes each side until centers are no longer pink (don’t overdo it or they’ll dry out); remove chicken from skillet (lower heat to medium); plate chicken and keep warm in oven

4) Pour broth and wine in skillet, stir, and cook 2 minutes; stir in mustard and half-and-half and cook 3-5 minutes until sauce thickens; season with salt to taste

5) Pour sauce over chicken breasts, sprinkle with parsley, and serve; Told you it was easy!

Servings: 4

Suggested side dish: sliced mango and avocado over watercress drizzled with Ken’s Steakhouse Raspberry Walnut Vinaigrette

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/13/12.


  1. I was looking for a simple recipe last night to use up some chicken breasts I had in the refrigerator. This would have been perfect! We settled on a chicken Caesar salad instead. Oh well.

  2. Bernice says:

    Looks fabulous! I like the flavors you are blending with the wine, dijon mustard, and half-and-half. Looks like a yummy sauce!

  3. Dijon mustard. Yum. Moscato wine. Yum. Combined? Double-yum. Tried this tonight, served with wild rice, and a fresh-from-the-garden spinach salad. Happy hubby. Yum. 🙂

  4. Seriously Tamara… I think we have very similar palates! I am SO bookmarking this one.

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