Pioneer Woman Chicken Cutlets with Mustard Herb Sauce

Pioneer Woman chicken cutlets with mustard herb sauce are tender, golden skillet cutlets with thin chicken breasts, grainy mustard and fresh herbs that come together in 40 minutes. They make an easy weeknight chicken dinner for Sunday supper, date night or family dinner, and they cook in one skillet.

Keep every browned bit in the skillet after the chicken comes out, because that is where the sauce gets most of its flavor. Wash the pan and you end up with a thin, plain sauce that tastes of nothing but mustard.

Slicing each breast in half horizontally gives you eight thin cutlets that cook in 3 to 4 minutes per side. Splashing in white wine or brandy and then reducing it by half builds a glossy pan sauce without any flour or cream.

Pioneer Woman Chicken Cutlets with Mustard Herb Sauce

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

480

kcal

Thin chicken cutlets turn golden and juicy in the skillet, then get tossed in a silky mustard sauce brightened with fresh herbs. Spooned over buttered egg noodles, every bite stays tender and tangy.

Ingredients

• 4 skinless, boneless chicken breasts (about 2 pounds)
  

• Kosher salt and black pepper, to taste
  

• 4 tbsp. salted butter
  

• 2 tbsp. olive oil
  

• 3 garlic cloves, minced
  

• 1 c. white wine or brandy
  

• 2 heaping tablespoons grainy mustard
  

• 1 c. chicken broth, or more as needed
  

• 1/3 c. chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
  

• Buttered egg noodles, for serving
  

Directions

• Slice the chicken: Slice the 4 chicken breasts in half horizontally to make 8 thinner cutlets. Then season both sides with kosher salt and black pepper.
• Brown the first batch: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook 3 to 4 minutes per side until golden brown and cooked through, then move them to a plate.
• Cook the second batch: Add 1 more tablespoon each butter and olive oil to the same skillet. Cook the remaining cutlets the same way, then set them on the plate with the first batch.
• Start the pan sauce: Reduce the heat to medium, add the 3 minced garlic cloves and stir for about 1 minute until golden. Carefully pour in 1 cup white wine or brandy, then let it bubble for about 1 minute until reduced by half.
• Thicken the sauce: Stir in 2 heaping tablespoons grainy mustard, then pour in 1 cup chicken broth and add the remaining 2 tablespoons butter. Cook, stirring, for 1 to 2 minutes until the sauce thickens.
• Add the herbs: Stir in 1/3 cup chopped mixed herbs and season with salt and pepper. Taste it first, since the mustard and broth already bring some salt.
• Coat and serve: Return the cutlets to the pan and turn them in the sauce until coated. Serve over buttered egg noodles, spoon the sauce on top and garnish with more herbs.

Tools for this recipe

• OXO 12-inch locking tongs, John Boos maple cutting board, 18 x 12, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of breasts?

Boneless, skinless thighs work if you pound them to an even thickness, since they are uneven when you start. They may need a minute or two longer per side, so check that they are cooked through.

What can I use instead of wine or brandy?

Extra chicken broth works in place of the wine, though you will lose a little depth. A small squeeze of lemon juice at the end brings back some of the brightness the wine would have added.

How should I store leftovers?

Keep the chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth so the sauce loosens up.

Can I make the cutlets ahead of time?

You can slice the chicken and season it a few hours ahead and keep it covered in the fridge. The sauce is best made right before serving, because it comes together in just a few minutes in the same skillet.

What is the most common mistake with chicken cutlets?

Overcooking them is the biggest one, since thin cutlets go from juicy to dry quickly. Pull them as soon as they are golden and cooked through, then let them finish warming in the sauce.