Sauteed Chicken Cutlets with Honey Mustard Pan Sauce
Source: Found on Pinterest
This chicken dish all comes together in one pan and the flavor is amazing.
Ingredients
Chicken
- 3 boneless skinless chicken breasts, halved lengthwise and pounded to approximately 1/4-inch thickness
- 1 Tbls. extra virgin olive oil
- kosher salt and fresh ground black pepper to taste
Honey Mustard Pan Sauce
- 1/3 c. minced shallot
- 1 c. dry white wine (chardonnay)
- 1/2 c. chicken broth
- 1 Tbls. honey
- 2 t. Dijon mustard
- 2 t. whole grain mustard
- 2 t. cold butter, cut into small pieces
- 1 Tbls. minced fresh chives
- kosher salt and fresh ground black pepper to taste
Instructions
Chicken: Season the (6) chicken cutlets on both sides with salt and pepper.
Add the olive oil to a large skillet and heat it over medium-high heat. Swirl the olive oil in the bottom of the pan until it is coated.
Place 3 of the chicken cutlets into the pan and let them sauté on the first side for approximately 2 to 2-1/2 minutes. Flip the chicken over and sauté the other side for another minute.
Place the chicken onto a serving plate and tent with foil to keep warm. Repeat the process with the remaining 3 cutlets.
Honey Mustard Pan Sauce: Using the same pan that the chicken was cooked in turn the heat down to medium-low, add another teaspoon of olive oil if needed.
Add the minced shallot to the pan and sauté for 1-2 minutes or until it starts to soften.
Pour in the white wine, chicken broth and honey scraping up any brown bits from the bottom of the pan.
Bring the sauce to a boil and let it reduce down to 1/3 cup, about 8-10 minutes. During the last-minute pour in any chicken juices that have accumulated on the plate.
Remove the pan from the heat and whisk in the Dijon, whole grain mustard and butter until smooth and the sauce has thickened slightly.
Sprinkle in the chives and season with salt and pepper as needed.
Pour the pan sauce over the chicken cutlets or return the chicken to the pan and coat with the sauce. Serve immediately.
NOTE: Serves 5