Chicken Strips With Mustard Sauce Recipe

Chicken stirps with mustard sauce is a wine and broth cooked recipe. Prepared with white wine, the chicken is flavored with herbs and served with a creamy mustard sauce. Sprinkled with chives, it goes great with rice.


Health IndexHealthyCuisine
CourseMain Ingredient


 Boneless skinless chicken breast1 Pound, halved and pounded to 1/4 inch thickness
 Dried thyme1⁄4 Teaspoon, crumbled
 Dried sage1⁄4 Teaspoon, crumbled
 Flour4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Unsalted margarine1 Tablespoon
 Green onion1 , chopped fine
 Dry white wine/Vermouth1⁄4 Cup (4 tbs)
 Low sodium chicken broth1⁄3 Cup (5.33 tbs)
 Low fat plain yogurt1⁄4 Cup (4 tbs)
 Sour cream2 Tablespoon
 Mustard1 Teaspoon (Dijon Or Spicy Brown, To Taste)
 Minced fresh chives/Parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 874 Calories from Fat 238

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 8.2 g40.8%

Trans Fat 0.1 g

Cholesterol 282.1 mg

Sodium 388.4 mg16.2%

Total Carbohydrates 28 g9.3%

Dietary Fiber 3.2 g12.8%

Sugars 6.7 g

Protein 114 g228.8%

Vitamin A 41.8% Vitamin C 36.1%

Calcium 29.5% Iron 42.6%

*Based on a 2000 Calorie diet


Rub both sides of the chicken breast with the sage and thyme, then cut into matchstick strips.
Combine 3 teaspoons of the flour with the pepper on a plate.
Press the chicken strips into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10 inch nonstick skillet, melt the margarine over moderately high heat.
Add the chicken and cook, stirring, for 1 to 2 minutes or until the chicken is golden; remove to a warm plate.
Add the green onion to the skillet and stir fry for 30 seconds.
Mix in the wine and boil, uncovered, for 1 minute.
Mix in the chicken broth and boil 1 minute longer.
In a small bowl, whisk together the yogurt, sour cream, the remaining teaspoon of flour, and the mustard, and blend into the skillet juices.
Cook over moderate heat, stirring constantly, for 1 to 2 minutes or until thickened.
Do not boil or the sauce will curdle.
Return the chicken to the skillet and cook, uncovered, 1 to 2 minutes longer or until the chicken is heated through.
Sprinkle with the chives and serve with rice or pasta.