Creamy Mustard Chicken

In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can't find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.

Ingredients

  • 1/2 package whole-wheat angel hair pasta (7-8 ounces)
  • 4 thin-sliced chicken breasts or cutlets (about 1 pound)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large shallot, finely chopped
  • ½ cup dry white wine
  • ½ cup water
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons chopped fresh sage, plus more for garnish

Directions

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