Recipes

Chicken Cutlets with Mustard-Cream Sauce Recipe

Atkins Chicken Cutlets with Mustard-Cream Sauce
2.1g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
55.6g

Protein

42.5g

Fat

1.4g

Fiber

607cal

Calories

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INGREDIENTS

  • 0 1/2 cup Atkins Flour Mix (cups)
  • 0 3/4 tsp Black Pepper
  • 0 1/3 tsp Salt
  • 1 large Egg
  • 2 tbsp Heavy Cream
  • 6 tablespoon Extra Virgin Olive Oil
  • 8 serving Boneless Skinless Chicken Breast Cutlets
  • 0 1/2 cup Heavy Cream
  • 3 tbsp chopped Scallions or Spring Onions
  • 5 tsp Whole Grain Dijon Mustard

DIRECTIONS

Instead of breadcrumbs, this classic chicken cutlet dish is made with Atkins Flour Mix; you will need 1/2 cup to serve 4 people. For a simpler dish, omit the sauce and serve with lemon wedges.

 
  1. Combine baking mix, ½ teaspoon pepper and ¼ teaspoon salt in a shallow dish. Beat egg and 2 tablespoons cream in another shallow dish. Dip cutlets in egg wash, and then in bake mix to coat. Set on waxed paper. 
  2. Heat 3 tablespoons of oil in a very large skillet over medium-high heat. Add 4 cutlets and sear until golden and cooked through, about 3 minutes per side. Transfer to a platter; cover loosely to keep warm. Repeat with remaining 3 tablespoons oil and cutlets, and then transfer to covered platter. 
  3. Wipe out skillet. Pour in ½ cup heavy cream and bring to boil over high heat. Stir in scallion and cook until cream thickens slightly, about 4 minutes. Remove from heat and stir in mustard and remaining pepper and salt. Spoon over cutlets and serve. 


This recipe was created for Atkins by Courtney Thorne-Smith.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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