Mustardy Chicken Recipe

Mustard~y Chicken

I was looking for something that I have not made in a while and wha~la mustardy, peppery, and yummy chicken came to mind.  This dish is easy and if trying to impress…elegant (except for my husband because even thought I KNOW he does not like mustard I make it for dinner and then when I ask “how was it dear?” he gives me that look…so then I just tell him he’s wrong and the chicken is great…then I tend to go on and on about how great I am…life is so fun :)..) Ok so back to reality and the key message here is if you do not like mustard~y things then maybe skip this one…but you will be wrong ???? Enjoy!!!

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Mustard~y Chicken
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  • 3 pasture raised chicken breasts~halved
  • 1/3 cup of organic grass fed ghee
  • 1 cup homemade chicken stock~yum!!
  • 1/2 cup heavy organic cream
  • 1 cup brandy…getting even better!!!
  • S& P to taste…I get heavy handed on the fresh cracked pepper
  • a good spoonfuls of organic capers
  • 3 garlic cloves~minced
  • again a good spoonful of mustard~the grainier the better-I want to see the mustard
  • another spoonful of the dijon mustard


  1. Over medium high heat melt ghee in a skillet add chicken breast halves (already sprinkled with celtic salt and loads of pepper…if you are like me) then add them without crowding the pan…give them space my little foodies…space !(even if this means you have to work in batches) 
  2. Don’t mess with them just let them get a good sear/crust on them (about 5 minutes should do it) then flip them and give them another 5 minutes more. 
  3. I then transfer them to a preheated oven (about 325-350 degrees, it really is just to cook them through and how much time you have).
  4. Meanwhile turn your heat down a bit and we will add our minced garlic~stir often and a lot; we do not want to burn garlic or then it will be a sad day in the kitchen with your bitter garlic and no one to tell you your dinner was good…no one (unless you are my husband then he will be very happy because he doesn’t have to muster (pun Intended!!) the best dish ever)…
  5. Anyway stir the garlic for about a minute then add the brandy.  Be careful to remove from heat or turn off the burner a minute…alcohol + flame equals a potential call to your local fire department…again only if you are not careful` but you will be
  6. Let the alcohol cook off a bit over medium high heat then add your delicious homemade chicken bone broth that you slaved over a few weeks back…that you thought no one but yourself would notice…but your wrong (see not only is my husband wrong but so are you because I know the effort to go the little extra steps and it pays off)
  7. So add the broth and stir to incorporate, whisk in the mustards and capers (scrap up any brown bits from the bottom of pan) and let go on simmer for about 5 minutes. 
  8. Add the heavy cream and continue to cook a minute more. 
  9. I turn off at this point and let sit to thicken…
  10. Remove chicken from oven and then plate by pouring the rich awesome sauce over your neatly placed pieces of goodness.


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