Raye's Mustard

A creamy and tasty breaded chicken dish for your recipe book. 
  • 2 boneless, skinless chicken breasts
  • 1 Tbs. Raye's Old World Gourmet Mustard
  • 1 egg
  • 3/4 cup dry, seasoned bread crumbs
  • 2 Tbs. olive oil
  • 1/2 cup white wine
  • 1/2 cup chicken broth, can use cube or powder
  • 1 tsp. dried tarragon
  • 1/3 cup heavy cream


  1. Place chicken breasts between plastic wrap and lightly pound to even out thickness.
  2. On a small late, stir with fork the egg & Old World Gourmet mustard until blended. Dip chicken into egg mixture, then coat with bread crumbs, patting to make them adhere.
  3. Heat 2 Tbs. olive oil in skillet and sauté chicken breasts 5 minutes or until browned, then turn and cook 5 minutes more until pink goes out of meat. Transfer to plate and cover to keep warm.
  4. Add 1/2 cup wine to deglaze pan on medium high heat for 4 minutes, while scraping brown bits from pan. Add 1 tsp. tarragon, 1/2 cup chicken broth and 1/3 cup heavy cream. Cover over medium-high heat, stirring 8 minutes or until half reduced. Stir in 1 Tbs. Fall Harvest (coarse-grained) mustard and remove from heat. Serve over chicken.

Thanks to Richard (Dick) Zieg, Bed & Breakfast Owner for the submission!

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.