Chicken with savoury mustard pan sauce
Don’t be intimidated by making sauces. A few pantry items and condiments create a near instant and super flavourful pan sauce to accompany easy skillet chicken breasts.
SERVES
1
TO
2
Ingredients
- 2 large boneless skinless chicken breasts
- 1/4 teaspoon each salt and pepper
- 2 teaspoons olive oil
- 2/3 cup chicken or vegetable broth
- 2 tablespoons Dijon mustard or grainy mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon sherry vinegar
- 2 teaspoons butter
- 1 small shallot, minced
- Pinch dried savory leaves
Directions
- Holding knife parallel to cutting board, cut each chicken in half horizontally to form two thin cutlets. Sprinkle with salt and pepper.
- Meanwhile, whisk together chicken stock, mustard, honey and vinegar.
- Heat oil in large nonstick skillet over medium-high heat. Cook chicken, turning once, until no longer pink inside, eight to ten minutes. Remove chicken to platter.
- Reduce heat to medium. In same skillet, melt butter; cook shallot and savory, stirring often until slightly softened, two to three minutes.
- Add stock mixture. Cook, stirring until bubbling and reduced to desired consistency, one to two minutes. Pour over chicken.
