What’s Cooking? | Chicken with Mustard Cream Sauce – Ep. 17

On this episode of  “What’s Cooking?” Chef Merry makes a chicken with a mustard cream sauce! This became a favorite in our house very quickly, making it at least monthly when we first discovered it. This sauce is incredibly tasty and easy. It’s also nice because you can pair it with rice, quinoa, pasta, or mashed potatoes.

This sauce calls for white wine, brandy, or chicken broth–and every time we go for the brandy. We make a note of it in the recipe below, but when working with alcohol you have to turn off the heat & be very careful when adding, or else you can cause a small fire. Other than that one step, the rest is easy and you can make a restaurant-quality dish in your own kitchen with minimal effort!

Please note that this is the one of several episodes filmed with Dave’s iPhone & minimal equipment during the COVID-19 pandemic.

For those that want to print & try this recipe you can take it from below.


  • 4 boneless, skinless chicken thighs
  • 2 tablespoons  | Olive oil
  • 2 tablespoons | Butter
  • 3 garlic cloves, minced
  • 1 cup | Brandy, white wine, or chicken broth
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon | Grainy brown mustard
  • 1/2 cup | Chicken broth
  • 1/3 cup | Heavy cream


  1. Salt & butter chicken on both sides.
  2. Heat the olive oil & butter in a large skillet over medium-high heat.
  3. Add the chicken and cook until golden brown, about 3-4 minutes per side. Remove the chicken to a plate.
  4. Turn off the heat then add garlic & stir for about 1 minute. Add brandy, white wine, or chicken broth & whisk around to combine.
    • VERY IMPORTANT: If you don’t turn off heat when using alcohol you risk causing a fire.
  5. Put heat back to medium-high and stir the mixture until it comes to a simmer & reduces by half, about 3 minutes.
  6. Add the mustards & stir to combine. Pour in the broth and whisk as the sauce heats up.
  7. Pour in the cream and whisk as the sauce heats up. Add salt & pepper to taste, & let come to a simmer.


Let us know what you think, and how it went if you decided to make it yourself. I’m also always willing to try new things, so feel free to email recipe recommendations to driley@lynntv.org.

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