Sautéed Chicken Cutlets with Honey Mustard Pan Sauce

• Gluten free

• Meat

  • 3 Chicken breasts

• Produce

  • 1 tbsp Chives, Fresh
  • 1/3 cup Shallot

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Honey
  • 2 tsp Mustard, whole grain

• Baking & Spices

  • 2 Kosher salt and fresh ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tsp Butter

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on reciperunner.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 chicken breasts, halved lengthwise and pounded to approximately 1/4 inch in thickness
• Kosher salt and fresh ground black pepper to taste
• 1/3 cup minced shallot
• 1 cup dry white wine
• 1/2 cup low sodium chicken broth
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 2 teaspoons whole grain mustard
• 2 teaspoons cold butter, cut into small pieces
• 1 tablespoon minced fresh chives
• Kosher salt and fresh ground black pepper to taste

Directions

• Add the olive oil to a large skillet and heat it over medium-high heat.
• Season the (6) chicken cutlets on both sides with salt and pepper.
• 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 2-2 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.
• 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 up, 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.