Chicken Breasts with Mustard-Caper Sauce

Name: Chicken Breasts with Mustard-Caper Sauce
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 6 serving(s)
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

(5)

Recipe by kyle martin

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READY IN: 22mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Heat oil in large skillet over medium-high heat.
Season chicken on both sides with salt and pepper.
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.
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.
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.
Pour sauce over chicken.
Serve immediately with couscous, if desired.

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