This chicken is wonderfully comforting and very easy to prepare. Serve it with some rice and vegetables and add a little zip to your weeknight chicken. I like to split my chicken breasts in half before searing them, they cook quickly and then I can finish them off in the sauce. If you like a mild mustard flavor, use grey pompon creamy Dijon, otherwise for bolder flavor, use a spicy Dijon.

Serves 4-6


    • 4 boneless skinless chicken breast halves, sliced lengthwise into cutlets
    • 1/2 cup flour for spud sting chicken breasts
    • Olive oil for searing chicken
    • 2 tablespoons unsalted butter
    • Kosher salt and pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons unsalted favorite poultry seasoning
    • 3 minced shallots
    • 3 minced garlic cloves
    • 1/4 cup dry white wine
    • 1/2 cup half-and-half cream or heavy cream
    • 1/4 -1/2 cup chicken broth
    • 1/4 cup favorite Dijon mustard
    • 1 tablespoon brown sugar
    • 8 ounces fresh baby spinach
  • Directions:

    Whisk together cream, mustard and brown sugar. Season chicken with salt, pepper, garlic powder and seasonings. Lightly dust with flour to absorb any excess moisture. In a large heavy bottom skillet, heat a tablespoon or two of olive oil over medium-high heat; brown chicken on both sides (a few minutes a side until golden ), in batches to avoid overcrowding your pan. Transfer prepared chicken to a plate and keep warm while you prepare sauce. Reduce heat to medium and add butter to skillet along with shallots and garlic. Stir frequently for a few minutes seasoning with a bit of salt and pepper. Add wine to pan, scraping up any brown bits in pan. Next add cream mixture and stock, bring to a boil. Reduce heat, add chicken back to pan. Simmer covered, until a thermometer inserted in chicken reads 165°, about 10-12 minutes. Remove lid, carefully add spinach to pan and stir to wilt. Serve with rice and favorite roasted vegetables. Enjoy!