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
Calories: 376kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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