Lemon Mustard Chicken

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Servings: 4 Difficulty: Advanced
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Crispy breaded chicken breasts with a bright, tangy lemon-mustard cream sauce
Lemon Mustard Chicken recipe image
Lemon Mustard Chicken recipe image
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Lemon Mustard Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 351.5

Description

This Lemon Mustard Chicken features tender, boned chicken breasts marinated in lemonade for a subtle citrus sweetness. The chicken is coated in a crunchy mixture of fresh bread crumbs and chopped pecans or walnuts, then pan-fried until golden and crisp. The star of the dish is the rich, velvety sauce made from the reserved marinade, heavy cream, and whole grain mustard. It offers a perfect balance of savory, tangy, and nutty flavors. Ideal for a weeknight dinner or a special family meal, this recipe brings restaurant-quality elegance to your home table with minimal effort.

Ingredients

Directions

  1. Place chicken breasts in a shallow dish and cover with lemonade. Marinate for 1 hour.
  2. Remove chicken from lemonade, reserving the marinade for the sauce. Pat chicken dry with paper towels.
  3. Coat each chicken breast evenly with whole grain mustard.
  4. In a shallow bowl, combine fresh bread crumbs and chopped pecans or walnuts.
  5. Dip each mustard-coated chicken breast into the beaten egg, ensuring full coverage.
  6. Press the egg-coated chicken into the bread crumb and nut mixture, coating thoroughly.
  7. Place coated chicken breasts on a plate and refrigerate for 2 to 3 hours to allow coating to set.
  8. Heat sunflower oil in a large frying pan over medium-high heat. Add walnut oil.
  9. Fry chicken breasts for 10 to 12 minutes, turning once halfway through, until golden brown and cooked through.
  10. Transfer cooked chicken to a serving platter and keep warm.
  11. Pour out all but 1 1/2 tablespoons of the oil from the pan.
  12. Stir in flour and cook for about 1 minute to create a roux.
  13. Gradually add reserved lemonade and chicken broth to the pan, stirring constantly.
  14. Bring to a simmer and cook rapidly until reduced to about 3/4 cup.
  15. Stir in heavy cream and heat well, but do not boil.
  16. Remove from heat and swirl in remaining whole grain mustard.
  17. Season sauce with salt and pepper to taste.
  18. Pour sauce over chicken breasts and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 351.5kcal
% Daily Value *
Total Fat 14.8g23%
Saturated Fat 2.2g12%
Cholesterol 85.0mg29%
Sodium 261.7mg11%
Total Carbohydrate 20.7g7%
Dietary Fiber 4.1g17%
Sugars 2.3g
Protein 36.7g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain crispiness.

Substitutions: You can use almond or sunflower nuts instead of pecans or walnuts. For a lighter sauce, substitute half-and-half for heavy cream.

Tip: Patting the chicken dry before coating is crucial for the breading to adhere properly and stay crunchy during frying.

Variation: Add a pinch of dried thyme or rosemary to the bread crumb mixture for additional herbal notes.

Keywords: chicken, lemon, mustard, breaded, pan-fried, cream sauce, pecans, walnuts, dinner, easy, citrus, tangy, crunchy, comfort food, family meal, quick, homestyle, gluten-free option, protein, marinated, gourmet
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