Friday, May 27, 2011

Chicken with Mustard Sauce

This is usually a main course I make when I'm scrounging around with what I have on hand. I have plans to do a post listing my pantry and fridge staples for you so stay tuned for that. The ingredients in this recipe are pretty basic and while it's not a dish that Chris necessarily gets excited about, he's always pleasantly surprised at how good it is. I adapted it from Rachael Ray's 365 No Repeats cookbook.

Time: 30 minutes
Serves: 2-3

  • 2 boneless, skinless chicken breasts
  • 1 lemon
  • 1 TBSP fresh herbs - parsley, thyme or tarragon all work great
  • 3/4 cup chicken broth
  • 3 TBSP dijon mustard 
  • 3 TBSP sour cream (light or regular, don't use nonfat)
  • 1 TBSP capers (optional)
  • salt and pepper
  • 2 TBSP olive oil
  1. Trim the fat from your chicken breasts and slice in half horizontally. This is called butterflying and makes for thinner chicken breasts that cook faster. I almost always butterfly boneless skinless chicken breasts.
  2. If your butterflied chicken breasts have uneven thicknesses, you may want to cover them with some plastic wrap and flatten out the thicker parts with a meat mallet or rolling pin.
  3. Cut your lemon in half and squeeze it on top of the raw chicken.
  4. Season the chicken generously with salt and pepper - about 2 tsp of each.
  5. Rinse and chop your fresh herbs and set aside.
  1. Heat a large skillet over medium high heat.
  2. Add your 2 TBSP olive oil and heat for a couple of minutes.
  3. Lay your chicken breast pieces in the pan. It should sizzle when you add them.
  4. Cook for 3-4 minutes, until the chicken starts turning white around the edges.
  5. Flip the chicken and cook for another 3-4 minutes. When you press the chicken with your finger, it should bounce back - if it still feels squishy, keep cooking. Or, you can just cut into it to check the doneness.
  6. When it's fully cooked, transfer your chicken to a plate and cover with foil to keep warm.
  7. Your pan should have some tasty brown bits on the bottom - that is good. Keep it over the heat and add your chicken broth. Stand back, it will smoke a bit.
  8. Add your 3 TBSP dijon and use a whisk to stir, picking up the little brown bits from the bottom of the pan.
  9. Bring the sauce to a boil, then lower the heat to low and cook for 3-4 minutes until smooth.
  10. Add your 3 TBSP sour cream, 1 TBSP capers and your fresh herbs at the end and let bubble for 2-3 minutes longer.
  11. Serve the chicken with sauce spooned on top and serve with bread, rice or pasta to mop up the extra sauce.

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