Ingredients for Chicken Breasts With Mustard Caper Sauce
- 1 tablespoon olive oil
- 2 (6-ounce) boneless, skinless chicken breasts
- salt, to taste
- black pepper, to taste
- ½ cup chicken broth
- 2 tablespoons capers
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 teaspoon honey
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How to Make Chicken Breasts With Mustard Caper Sauce
- Pat 2 (6-ounce) boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken breasts to the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 170°F (77°C) when checked with an instant-read thermometer.
- Remove chicken from skillet and set aside on a plate to keep warm.
- Add ½ cup chicken broth, 2 tablespoons capers, 1 teaspoon fresh rosemary, and 1 teaspoon fresh thyme to the skillet.
- Cook over medium-high heat for 5 minutes, scraping up any browned bits from the bottom of the skillet.
- Remove skillet from heat and stir in 2 tablespoons Dijon mustard, 1 tablespoon butter, and 1 teaspoon honey. Stir until the butter is just melted and the sauce is slightly thickened and frothy. Do not overcook.
- Pour the sauce over the chicken breasts.
- Serve immediately over couscous, rice, or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
12g
Fat
17g
Carbs
1g
