2
1 tbsp butter
4 skinless, boneless chicken breasts
1/4 cup water, or white wine
2 tbsp Dijon, honey-Dijon or grainy mustard
3 garlic cloves, minced or 1 tbsp bottled chopped garlic
1/2 tsp salt
1/2 tsp Worcestershire sauce
Melt butter in a large frying pan over medium-high heat. Add chicken and cook until golden, about 3 to 4 minutes per side.
Remove from pan. Pour in water. Scrape up and stir in brown bits from pan bottom to flavour sauce. Stir in mustard, garlic, salt and Worcestershire. Return chicken to pan. Turn to coat. Cover and reduce heat to medium-low.
Simmer, turning chicken occasionally, until springy when pressed, 8 to 10 minutes. This is a terrific match with Oven-roasted Carrots and Zucchini (also in the Recipe File).
Calories 185, Protein 31g, Carbohydrates 1.2g, Fat 5.5g, Sodium 499mg.
This quick dinner saute is a breeze to throw together on a busy weeknight. A bottle of Dijon mustard and a little butter do wonders for chicken breasts. To fancy them up a little, use a grainy Dijon or flavoured mustard.
This chicken is great on a crusty bun with mayonnaise, romaine and sliced tomatoes or even avocado.