Chicken Cutlets with Mustard-Cream Sauce Recipe

2.1g
Net Atkins Count ^TM

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

How to Calculate Atkins Net Carbs

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.

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.
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.
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.