Chicken with Arugula and Mustard Pan Sauce
A handful of supporting ingredients turn a couple of handfuls of arugula into an amazing pan sauce.
Servings: 4 People
- 8 4-ounce thin sliced chicken cutlets (see cutlet diatribe above)
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 1 large minced shallot
- ½ cup dry white wine
- ¾ cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup roughly chopped arugula
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!
Add the shallot to the skillet and sauté over medium high heat for 3 to 4 minutes until tender. Add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 2 minutes until the wine reduces by half. Add in the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly. Add the mustard, arugula, cream and butter, and stir until the butter is melted and arugula is wilted.
Pour the sauce over the chicken breasts.
Calories: 376kcal | Carbohydrates: 3g | Protein: 49g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 474mg | Potassium: 935mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg