Chicken with Mustard Pan Sauce

January 09, 2014

Mustard isn't just for sandwiches anymore!  I'm a sauce hog, I love any kind of sauce on anything.  Pan sauces are quick and simple and so tasty.  Here I used SplenDishes Stout Mustard.  A robust whole grain mustard full of spices and dark stout beer. The sauce is thick and rich and has such a complex flavor you'd never guess it only has 3 ingredients.  This whole recipe only has 5 ingredients total!  Talk about easy! Some people don't like mustard, I would still try this, its not mustardy at all, I promise!

Start with seasoning both sides of the chicken breasts with SplenDishes Rainbow Lemon Pepper. Heat saute pan with olive oil on high heat.

Sear chicken on both sides, then lower heat to medium and continue cooking through, about 10-12 minutes total, depending on how big the chicken breasts are.

Throw in some chopped garlic and saute until it just starts to turn lighly golden, careful not to burn it.  Just push the chicken to the side of the pan while it continues to cook.

Add about 2 tablespoons of Stout Mustard and stir together with the garlic, leaving the chicken off to the side.  

Saute mustard and garlic for a minute or two.

I always have white wine in the fridge as well as stock.  You can use either for this, here I used wine.  Wine gives it just a little more depth and is more flavorful, but the stock is plenty delicious.  You want about 1/2 cup of dry white wine.

The chicken should be cooked by now, so remove it from the pan and let it rest while the sauce finishes. Continue stirring sauce until it starts to thicken, about 3-5 minutes. This is a really quick sauce, so it only takes a few minutes.

Cut the chicken breasts at an angle and spoon sauce over.  




Prep Time: 5 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 4


4 chicken breasts, boneless and skinless

1 tablespoon SplenDishes Rainbow Lemon Pepper

2 tablespoons olive oil

3 cloves garlic, chopped

2 tablespoons SplenDishes Stout Mustard

1/2 cup dry white wine


Season chicken breasts on both sides with Rainbow Lemon Pepper.  Heat saute pan on high heat and add olive oil.

Sear chicken breasts on both sides until golden and crispy, about 4-5 minutes on each side (depending on how thick they are).

Lower the heat to medium and add garlic.  Saute a minute or so, then add Stout Mustard and combine with garlic.

Stir in wine and combine with mustard.  Remove chicken once cooked and let rest.

Continue stirring sauce until thickened, about 4-5 minutes.

Cut chicken breasts at an angle and spoon sauce over meat.

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