Chicken Breasts in Creamy Dijon Mustard Sauce

This recipe is taken from the 1989 Milk Calendar. This is the Chicken Breasts in Creamy Dijon Mustard Sauce recipe.

  • Prep: 10 min
  • Cooking: 20 min
Yields 6 servings
chicken breasts in creamy dijon mustard sauce


  • Butter
  • 6 chicken breasts flattened slightly
  • 1/2 cup (125 mL) finely chopped onion
  • 1/2 cup (125 mL) chicken broth
  • 1 cup (250 mL) Milk
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 cup (60 mL) Dijon mustard
  • Salt and pepper to taste
  • Toasted slivered almonds


Melt a small amount of butter in large skillet. Cook chicken on both sides until lightly browned; add more butter to pan as needed. Remove chicken from pan. Add onion; cook until tender. Return chicken to pan.

Pour chicken broth over chicken. Bring to a boil. Reduce heat, cover and simmer 15 min or until cooked.

Remove chicken to heated platter; keep warm. Combine milk and flour until smooth; stir into pan juices. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in Dijon mustard. Add salt and pepper to taste.

To serve pour sauce over chicken. Garnish with almonds.


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Nutritional Information

per serving
Energy: 242 Calories
Protein: 33 g
Carbohydrate: 5 g
Fat: 9 g
Fibre: 0.4 g
Sodium: 442 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 72 mg
Niacin: 83 %
Selenium: 54 %
Vitamin B6: 33 %
Phosphorus: 24 %