Chicken Cutlets With Mustard-Herb Sauce
Plain old chicken breasts just got a major upgrade.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
Don't clean out the skillet after you cook your chicken—you want all that flavor in your pan sauce!
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Ingredients
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt and black pepper, to taste
- 4 Tbsp. salted butter
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 cup white wine or brandy
- 2 heaping tablespoons grainy mustard
- 1 cup chicken broth, or more as needed
- 1/3 cup chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
- Buttered egg noodles, for serving
Directions
- Step 1Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
- Step 2Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
- Step 3Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it’s reduced by half, about 1 minute.
- Step 4Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
- Step 5Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.
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