Total Time
35mins
Prep 5 mins
Cook 30 mins

Dijon, cream and dill combine in a smooth sauce, perfect over breaded chicken cutlets.

Ingredients Nutrition

Directions

  1. Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.