You can never have too many easy chicken recipes! These Sautéed Chicken Cutlets with Honey Mustard Pan Sauce make a delicious, gluten-free, weeknight dinner that all comes together in one pan!
How many times a week do you and your family eat chicken? For my husband and I it’s a minimum of three times a week. That means we eat it at least twelve times a month, which also means I’m constantly looking for new ways to prepare it. Because lets face it, chicken can get boring after a while. On it’s own a chicken breast is pretty blah and flavorless and needs a fair amount of seasoning to make it something to get excited about. Normally I prefer to grill or bake chicken, but recently I decided to change things up and made these juicy and flavorful Sautéed Chicken Cutlets with Honey Mustard Pan Sauce.
The awesomeness in this one pan chicken dish all comes from the rich honey mustard pan sauce. Making a pan sauce is so easy and can add tons of flavor to meat. This pan sauce is a simple combination of shallot, chicken broth, white wine, honey, dijon and whole grain mustard. The sauce reduces and thickens in the pan without the help of flour making it completely gluten-free.
You might be wondering why I used both dijon and whole grain mustard and it all comes down to texture. Dijon mustard not only acts as a thickener, but also adds a nice tang. I chose to use whole grain mustard as well because I love the pop that the mustard seeds add to the chicken dish. Of course if that little crunch and bold flavor of the whole grain mustard isn’t important to you feel free to just use all dijon mustard.
The pan sauce is finished with a touch of butter giving it a silky, richness as well as a sprinkling chopped chives for that fresh herb flavor. These moist chicken cutlets are great along with a nice salad if you are watching your carbs, or with rice if you are looking for a heartier dinner.