Chicken Breasts with Mustard-Caper Sauce

READY IN: 22mins
Recipe by kyle martin

sounds great doesn't it

Top Review by riffraff

I used chicken cutlets and the timing was perfect. Leftovers were great the next day as well. Good sauce for fish too.

Ingredients Nutrition


  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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