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19Mar, 21
Clean Food Love
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Sauteed Chicken in Creamy Mustard Sauce

An ULTRA creamy and delicious chicken skillet for dinner tonight! One pan means it’s fairly easy to make and quick clean-up!

Shallots + mustard + white wine will give your chicken a delicious depth of indulgent flavor, and it’ll feel kinda fancy (just wait for all the compliments to pour in!).

Serve alongside perfectly cooked quinoa, brown rice, & roasted asparagus, or green beans.

➡️Rachel’s Tips:

Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.

If you do not have wine on hand, you may substitute wine for chicken broth as indicated in the recipe.

The wine really adds rich flavor.

All of the alcohol will cook out – so no worries there.

Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol…LOL.

For best results, use a decent to nicer bottle of wine that one would actually drink, because this will produce the very best flavor.

Here’s how to Make Your Own Ghee.

Makes 4 servings


  • 4 boneless, skinless chicken breasts (about 1-1/2 lbs)
  • sea salt & freshly ground black pepper, to taste
  • 1 tsp garlic powder
  • 2 Tbsps olive oil, ghee, or avocado oil
  • 1 large shallot, peeled and finely chopped
  • 1/4 cup dry white wine, or chicken broth
  • 1-1/2 cup unsweetened almond milk, coconut milk, or any milk of choice
  • 2 Tbsps gluten-free flour, Arrowroot powder, or cornstarch
  • 2 Tbsps Dijon mustard
  • 2 Tbsps chopped fresh chives


Season your chicken (to your taste) with sea salt, pepper, and garlic powder and rub it in well on all sides of the chicken.

Heat oil or ghee in a large skillet over medium heat.

Add the chicken and cook for about 6-7 minutes on each side, or just until beautifully golden-brown and cooked through in the center.

Remove chicken from skillet, and set aside on a plate and cover to keep warm.

Add the finely chopped shallot into that same preheated skillet and sauté for a few minutes. Add in the wine and stir to deglaze the pan.

Allow the wine to cook until reduced by half, about 2 minutes.

Meanwhile in a small bowl whisk the milk, mustard, and flour together really well until smooth.

Pour your milk mixture into the skillet and stir in the chives.

Simmer over medium-low heat, stirring constantly until your sauce thickens, about 2-3 minutes.

Return the chicken back to the pan and allow it to cook for a minute more, nestled into your sauce, just until heated through.

Spoon sauce over chicken.

Serve alongside perfectly cooked quinoa, brown rice, & roasted asparagus, or green beans.

Sprinkle with a few fresh chives if desired.



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