Ingredients
-
1
-
6
-
1/4
-
1/8
-
1
-
1/4
-
1/2
-
1/4
-
2
-
2
-
1
-
-
-
-
Directions
Chicken Breasts with Mustard-Caper Sauce, sounds great doesn’t it, used chicken cutlets and the timing was perfect Leftovers were great the next day as well Good sauce for fish too , This was very good and not to heavy of a sauce Will definitely repeat! Thanks for posting it!
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Steps
|
1
Done
|
Heat Oil in Large Skillet Over Medium-High Heat. |
|
2
Done
|
Season Chicken on Both Sides With Salt and Pepper. |
|
3
Done
|
Add Chicken to Skillet; Cook About 5-6 Minutes Per Side or Until Internal Temperature Reaches 170 Degrees on an Instant-Read Thermometer When Inserted Into Chicken. |
|
4
Done
|
Remove to Platter and Keep Warm Add Broth, Capers, Rosemary and Thyme to Skillet; Cook Over Medium-High Heat, Scraping Up Any Browned Bits from Bottom of Skillet, For 5 Minutes. |
|
5
Done
|
Remove Skillet from Heat; Stir in the Mustard, Butter and Honey Just Until the Butter Is Incorporated; Butter Should not Completely Melt and Sauce Should Be Frothy and Somewhat Thick. |
|
6
Done
|
Pour Sauce Over Chicken. |
|
7
Done
|
Serve Immediately With Couscous, If Desired. |
