Did everyone have a good weekend? I hope so!
So I defrosted some chicken breast over the weekend with no idea what to do with it. I was running out of defrosting days so I knew I had to do something. And quick. I came up with this recipe based on some of the random things I had in my fridge and oh my goodness, it was so good that I had it for both lunch AND dinner yesterday.
One thing, you kinda have to like dijon mustard to like this dish because it uses two types of mustard. I make no apologies for my love of dijon mustard. It’s GREAT. Quick note: a lot of dijon mustard actually has wine in it but there are many brands that don’t. Here are some of my favorites:
First, we’ll need to make chicken cutlets out of three chicken breasts. I show you how in my chicken piccata recipe. Season both sides of the chicken with salt and pepper to taste. I used more black pepper than salt for this because I needed to amp up the flavor. You can see how much I used.
In a large cast iron skillet over medium high heat, heat up a combination of one tablespoon of unsalted butter and two tablespoons of olive oil. This will allow you to have the best of both worlds – the flavor of the butter and the high cooking temperature of the olive oil.
Add the seasoned chicken breast cutlets to the pan and cook for 3 minutes per side.
Once the chicken has finished cooking, put it on a plate while you make the sauce.
I tasted the sauce at this point and it was perfect for me. There was residual salt and black pepper on the pan from when I browned the chicken and the vinegar-y bite from the mustard ensured I didn’t need extra seasoning. But taste your sauce at this point to make sure it is delicious.
Add the chicken cutlets back to the pan with the sauce and make sure to add any of the juice that has accumulated on the plate as well!
You could top all of this off with some beautiful flecks of parsley but I was hungry and wanted a meal so I literally threw in half a bag of frozen peas into the same pan, stirred them around until they cooked and that was it. There was enough sauce and seasoning in the pan so I didn’t need to add anything.
And there you have it! Easy, quick, delicious, and honestly it would be perfect for guests. You would have no idea that this wasn’t a dish you slaved over and if your place is fancy, you might even think you’re at a restaurant.
- 3 chicken breasts, cut in half to make cutlets
- 2 cloves of garlic, minced
- kosher salt and freshly ground black pepper to taste
- 1 tbsp unsalted butter
- 2 tbsp olive oil (not extra virgin)
- 2 tsp dijon mustard
- 1 tsp whole grain dijon mustard
- 3 tbsp water
- 3 tbsp heavy cream
- Heat your pan over medium high heat with the butter and olive oil
- Season chicken breasts with salt and pepper on both sides
- Cook for 3 minutes per side adding garlic halfway in the cooking process
- Transfer onto plate while sauce is being made
- Add dijon mustards and water to the pan and whisk into the pan and cook for 30 seconds
- Add in heavy cream and cook for another 30 seconds or until the sauce comes together
- Check for seasoning
- Add chicken and any of their juices back into the pan and cook for an additional minute
- Transfer chicken and spoon over the glorious sauce