Chicken Breasts with Mustard-Caper Sauce |
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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 6 |
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sounds great doesn't it Ingredients:
1 tablespoon olive oil |
6 boneless skinless chicken breast halves (about2 pounds total) |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 (14 1/2 ounce) can chicken broth |
1/4 cup drained capers |
1/2 teaspoon dried rosemary |
1/4 teaspoon dried thyme |
2 tablespoons dijon mustard |
2 tablespoons butter |
1 tablespoon honey |
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Season chicken on both sides with salt and pepper.
3. Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
4. Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
5. Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
6. Pour sauce over chicken.
7. Serve immediately with couscous, if desired.
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