EASY Pan-seared Chicken with Mustard sauce

Check out this super simple dinner.  Just be ready to keep the chicken warm while the pan sauce is being made with the tasty drippings and bits of chicken left on the pan.

I like to use Coarse Grey Poupon with whole mustard seeds as I like variety and texture in what I eat.  And did I mention this is delicious?  Use this recipe as a starting ground for you to explore different types of mustard or meat to cook and make a pan sauce with.  It doesn't take very much to get this quickly on the dinner table and you'll feel like a professional chef making your own delicious sauce!

Pan-Seared Chicken with Mustard Sauce

Serves: 4-6
Approximate Time: 1 hour

You're going to need:

• 4 skinless, boneless chicken breasts (about 2 lbs total weight) - cut in half to 1/2" thickness
• Salt and pepper
• Unsalted butter - about 3 tbsp total
• Grey Poupon, coarse, with whole mustard seeds - 2 tbsp 
• Reduced sodium Chicken broth - 3/4 cup
• Heavy Cream (Light Cream, or Milk) - 1/4 cup

 

 Step 1: Cook the chicken

In order to cook quickly, the chicken needs to be at a near even thickness of 1/2 inch.  You will typically see chicken breast halves with all the other fresh chicken but if not, don't worry about it.  Ask the butcher behind the counter at your local grocery store if they could cut them in half of you will have one of two options to do when you get home.

Either:

1. Lightly pound the chicken, between 2 sheets of plastic wrap with a meat mallet or the bottom of a heavy pan to an even thickness of about 1/2 inch.
2. Using a sharp knife and the correct force to avoid accidents, cut the chicken breasts in half to an even thickness of about 1/2 inch.  Miss Kate says: Place the chicken on a slip-free surface, like a cutting board, and press the chicken down against the surface with the palm of your non-cutting hand with steady pressure.  Carefully slice through the chicken with firm and steady strokes.  Remember that you need to control the contamination of the raw meat and you can clean while you cook.

Season both sides of chicken with salt and pepper.  It's likely that you are going to have to cook the chicken in batches.  In a large frying pan, or skillet, over medium-high heat melt a tbsp of butter for every batch - and try not to completely burn it.  Add the chicken and cook, turning once, until opaque throughout, about 10-12 minutes total. Transfer to a warm plate with aluminum foil ready to cover it.  Place it in a warm oven or warming drawer until just before eating.

Step 2:  Mustard sauce: how to make a pan-sauce

Collect all of the drippings on the bottom of the pan.  Reduce the heat and at the same time add the broth.  Use a wooden spoon to dig up the crusty goodness that's fried on the pan and simmer for a few minutes.  Stir in the cream and mustard and continue to cook for another couple minutes until slightly reduced.

Return the chicken and any juices from the plate to the pan and simmer over medium heat for a couple minutes.  Season with more salt and pepper as you see fit.  Drizzle the chicken with the leftover mustard sauce in the pan. 

Enjoy <3

Photos coming soon!