Pan Roasted Chicken Cutlets With Maple Mustard Dill Sauce Recipes

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CHICKEN CUTLETS WITH MUSTARD



Chicken Cutlets With Mustard image

Provided by Molly O'Neill

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain bread crumbs
2 teaspoons kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast cutlets (about 1 3/4 pounds total)
1/4 cup homemade spicy mustard (see recipe)
2 tablespoons olive oil
2 teaspoons finely minced fresh tarragon leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

  • On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
  • Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
  • Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
  • Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN IN DILL MUSTARD SAUCE



Chicken in Dill Mustard Sauce image

Categories     Chicken     Mustard     Sauté     Quick & Easy     White Wine     Shallot     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb total)
3 tablespoons vegetable oil
3/4 cup chopped shallots (2 large)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain or coarse-grain mustard
1/4 cup chopped fresh dill

Steps:

  • Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
  • Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

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