Chicken in Mustard Sauce

Two of the things I love are chicken and Dijon mustard.  I can eat chicken everyday!

I found this recipe combining two items that are always present in my pantry and added some left over sour cream and white wine.

Another simple and quick recipe!!!!!!

I also found out that mustard a very good source of omega-3 fatty acids as well as calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, selenium and zinc. Selenium is a nutrient that has been shown to help reduce asthma, arthritis and certain cancers. Magnesium also reduces asthma and lowers blood pressure.  It also speeds up metabolism and stimulates digestion.

(Article Source:


1 lb chicken (breast or thighs)

1/2 tsp. salt

1 tbsp vegetable oil

1/3 cup white wine (substitute – water or broth)

1/2 cup light sour cream (substitute – regular sour cream or milk with 1 tsp lemon juice)

1 tbsp Dijon mustard

1/4 tsp dried tarragon (or 1/2 tsp fresh)

parsley, chopped (to serve)


Season chicken pieces with salt.  In a large pan, heat oil and pan fry chicken pieces until done.

Remove chicken from pan and set chicken aside.

Add wine to the chicken drippings and deglaze by scrapping off particles that got stuck in the bottom of the pan.

Add sour cream, mustard and tarragon. Add back chicken pieces and let it simmer covered for another 5 minutes.

Sprinkle chopped parsley and serve.


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