| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 4 tablespoons salted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 heaping tablespoons grainy mustard
- 1 cup low-sodium chicken broth
- 1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish
- Garlic Spinach, recipe follows
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Two 10-ounce packages baby spinach leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1/2 lemon
Instructions
- Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
- Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
- Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
- Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
- Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
- Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 503 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 44 g |
| Cholesterol | 155 mg |
| Sodium | 1108 mg |
Reviews
Delicious and easy
This was really good and quite a nice change from regular ( plain) cutlets. Will definitely put this in our dinner rotation! – Didn’t do the spinach this time. Served it with ruttabaga/ potato mash.
So good! Date night chicken vibes. I used chicken tenders instead and added a few capers. I would be sure to use a strong-flavored stone ground mustard or add a little extra for more mustard flavor! Will make again 🙂
Ree – thank you so much. I made this tonight and it was amazing!
Delicious!! Easy and tasty. Also used Dijon bc that’s what I had.
This recipe was so quick and easy. I loved it!
A little squeeze of lemon adds some brightness to the sauce.
I cut the recipe in half and used Dijon. The only wine I had on hand was Marsala. Also I used dried parlsey, dill and chives. Even with all those change, this was delicious! Seriously the best chicken I ever made. Looking forward to having it again. The hubby says tomorrow! lol
Can this be made with chicken thighs?
I did not have grainy mustard, so I used Dijon turned out great.