Chicken with savoury mustard pan sauce

By Annabelle Waugh
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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.




  • 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


  1. Holding knife parallel to cutting board, cut each chicken in half horizontally to form two thin cutlets. Sprinkle with salt and pepper.
  2. Meanwhile, whisk together chicken stock, mustard, honey and vinegar.
  3. 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.
  4. Reduce heat to medium. In same skillet, melt butter; cook shallot and savory, stirring often until slightly softened, two to three minutes.
  5. Add stock mixture. Cook, stirring until bubbling and reduced to desired consistency, one to two minutes. Pour over chicken.

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