Bobby Berk - Mustard Cream Chicken

Bobby Berk - Mustard Cream Chicken
Design expert and Emmy-nominated TV host Bobby Berk shows how to add a wow factor to your dinner party table with his Chicken in Mustard Cream Sauce recipe.
Mustard Cream Chicken
Seasonal Event:

Bobby Berk's Mustard Cream Chicken Dinner - Home & Family

Chicken in Cream Sauce:

  • 4 chicken breasts
  • 2 cups heavy cream
  • 1/2 cup whole-grain mustard
  • 1 tbsp tarragon, chopped
  • 2 sprigs rosemary
  • 1 shallot, thinly sliced
  • Salt and pepper to taste

Brussel Sprout Salad:

  • 1 cup Brussel sprouts
  • Salt and pepper to taste
  • 2 cups spinach
  • 1/4 cup dried tart cherries
  • 1/4 cup shaved or slivered almonds
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

  • Preheat oven to 400 f. In a saucepan, simmer heavy cream with mustard, tarragon, salt, and pepper for 5-10 minutes, until it slightly thickens.
  • Place chicken breasts in a shallow baking dish. Pour cream sauce over chicken. Bake at 400 for 25-30 minutes, until chicken is cooked, and sauce has thickened.
    • If you (or one of your dinner guests) is lactose intolerant, you can make this same recipe with coconut milk. It won’t turn out as thick, but it’ll still taste delicious!
  • Trim and slice Brussel sprouts into thin slivers. Sauté on medium heat with a little bit of olive oil for about 6-8 minutes, until softened and slightly browned.
  • Let Brussel sprouts cool in the pan for 10 minutes. Then toss with remaining salad ingredients.
  • Slice chicken and serve on a platter garnished with fresh rosemary and side salad. I like to take the remaining sauce and put it in a bowl for people to spoon on top of their chicken (everyone loves extra sauce)!
  • Enjoy!