Creamy Mustard Sauce Chicken with Mashed Potatoes and Peas
Tender pan-seared chicken breast smothered in a rich, tangy mustard cream sauce, accompanied by creamy instant mashed potatoes and bright green peas.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 8
- Cuisine: French
- Difficulty: Easy
- Cost: $3.40/serving
Dietary
- Nut-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- quick
- healthy
- comfort food
- savory
- rich
- classic
Ingredients
- 2 pound chicken breast (boneless, skinless, thinly sliced or cut into cutlets)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon olive oil
- 4 clove garlic (minced)
- 1.5 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoon Dijon mustard
- 2 tablespoon fresh parsley (chopped)
- 2 package instant mashed potatoes
- 3 cup frozen peas
Instructions
- Season chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the same skillet and cook for 1 minute until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- Whisk in heavy cream and Dijon mustard. Reduce heat to medium-low and simmer for 3-5 minutes, or until the sauce thickens slightly.
- While sauce simmers, prepare instant mashed potatoes according to package directions. In a separate saucepan, cook frozen peas according to package directions. Drain well.
- Return chicken to the skillet, coating in the sauce. Serve immediately with mashed potatoes and peas. Garnish with chopped fresh parsley if desired.
Notes
You can use 1 pound of actual potatoes (peeled and boiled) instead of instant if you have extra time for mashing. This meal also reheats well for leftovers.
Nutrition (per serving)
- Calories: 440
- Protein: 37 g
- Carbohydrates: 26 g
- Fat: 20 g
- Fiber: 3.5 g
- Sodium: 790 mg
- Saturated Fat: 9 g
- Sugar: 4 g
- Cholesterol: 110 mg