Chicken with Arugula and Mustard Pan Sauce / Sarah Crowder / Katie Workman /
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Chicken with Arugula and Mustard Pan Sauce

A handful of supporting ingredients turn a couple of handfuls of arugula into an amazing pan sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 People
Calories: 376kcal
Author: Katie Workman


  • 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