Chicken with Mustard Whiskey Cream Sauce


  • 6 boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp. olive oil
  • 1 tbsp. light butter
  • 3 tsp. garlic, minced
  • 1/2 cup whiskey
  • 1/2 cup chicken broth
  • 1 tbsp. Dijon mustard
  • 1 tbsp. grainy Dijon mustard
  • 1/4 cup heavy cream
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until golden brown and cooked through. Remove from skillet.

Reduce the heat to medium. Add the garlic to the pan and saute for 30 seconds. Pour in the whiskey and chicken broth (be careful if you are adding the alcohol over an open flame). Allow the mixture to to come to a boil.

Once mixture is boiling, stir in both mustards, the cream, salt and pepper. Add the chicken back into the pan and cook for 2-3 more minutes or until chicken is heated. Serve chicken immediately with mustard sauce.

by The Savvy Kitchen