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Quick Weeknight Meals: Skillet Chicken with Creamy Mustard Sauce

By Carolyn Williams, PhD, RD | May 10, 2019 | Rally Health

Using thin chicken breast cutlets is the secret to keeping the cook time to just 10 minutes for this entree. If cutlets aren’t available, purchase 1-lb skinless, boneless chicken breasts, and pound them to a 1 to 1 1/2-inch thickness using a meat mallet. Serve over brown rice or quinoa from a ready-to eat package and pair with a quick oven-roasted vegetable or a bagged salad. 

Serves 4 

Cook Time: 10 minutes

Total Time:  18 minutes

Ingredients

4 (4-oz.) thin chicken breast cutlets

1 Tbsp. olive oil

½ tsp. kosher salt, divided

¼ tsp. black pepper

1/2 cup dry white wine or unsalted chicken broth

1/3 cup finely chopped shallots (about 2)

1/4 cup half-and-half   

1 ½ tsp. Dijon mustard

1 tsp. chopped fresh tarragon

Directions

1. Sprinkle chicken with ¼ tsp. salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until lightly browned and cooked throughout. Remove chicken from skillet; keep warm.

2. Add wine and shallots to skillet. Cook, stirring occasionally, 2 minutes or until shallots are tender. Reduce heat to medium. Add half-and-half, mustard, tarragon, and remaining ¼ tsp. salt; cook 1 to 2 minutes or until slightly thickened. Serve sauce over chicken breasts.

NUTRITION FACTS: Calories 206; Total Fat 8g (Saturated Fat 2g); Cholesterol 88mg; Sodium 347mg; Total Carbs 3g (Dietary Fiber 0g, Total Sugars 2g, Added Sugars 0g); Protein 26g

Copyright © 2019 Rally Health, Inc. All rights reserved.

Carolyn Williams, PhD, RD
Rally Health