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Sauce for Chicken Cutlet

Sauce for Chicken Cutlet - made in the same pan the chicken cooks in. This is a creamy, full of flavor sauce that can turn a basic chicken recipe into an impressive meal that's perfect to serve to family and friends.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Recipes
Cuisine: French
Keyword: Sauce for Chicken Cutlet
Servings: 6 servings
Calories: 115kcal
Author: Lois

Equipment

Ingredients

  • 4 tablespoons butter
  • ¼ cup heavy cream
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons Dijon mustard
  • 1 cup chicken broth
  • Fresh chopped parsley to garnish; optional

Instructions

  • In the same skillet, add the butter and allow to melt.
  • Then add the chicken broth and scrape up any bits of chicken that are stuck to the bottom of the pan.
  • Next add the heavy cream followed by the Dijon mustard and Parmesan cheese. Stir to combine well.
  • Add the chicken back to the pan, turning the chicken a few times so they are covered in the sauce.
  • Lower the heat to simmer and cook a few more minutes or until the chicken has reached an internal temperature of 165°F.

Notes

Serve the sauce drizzled on top of the chicken or on the side for dipping.
This recipe was made for my Pan Seared Chicken Cutlets Recipe.

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 387mg | Sugar: 1g