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5 from 9 votes
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Chicken in Creamy Dijon Sauce

Note that there is no need to add salt to this dish as there is enough already in the mustard, broth and yogurt to give it the flavor it needs.
Servings 4
Author Catherine Katz

Ingredients

  • 4 free-range chicken breast cutlets no skin
  • 2 Tbsp olive oil
  • ½ cup vermouth or white wine
  • 1/3 cup fat free chicken broth no added sugar
  • 1 Tbsp Dijon mustard
  • 2 Tsp grainy mustard
  • ¼ cup fat free plain greek yogurt
  • fresh ground pepper to taste

Instructions

  1. Rinse and pat dry the chicken cutlets.
  2. Place the olive oil in a large non-stick pan and sautée the chicken cutlets for 3 minutes on each side until lightly browned but not completely cooked through; transfer to a plate and set aside.
  3. Add the chicken broth and vermouth/white wine (in that order) to the same pan, and bring to a boil.
  4. Reduce the heat and stir in the greek yogurt, dijon mustard and whole grain mustard.
  5. Place the chicken back in the pan. Spoon the sauce over each chicken breast and simmer for 10 minutes, uncovered.
  6. When ready to serve, I like to slice up the chicken at an angle, as shown in the photo, spoon the sauce over it, and top with fresh ground pepper.