Chicken with Mustard Sauce

Chicken is cooked until tender and finished with a smooth mustard-based pan sauce that adds depth and richness while keeping the flavors balanced and clean.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 small shallot, finely minced

• 1 tablespoon low-sodium Dijon mustard

• ½ cup salt-free chicken broth

• 2 tablespoons plain yogurt or light cream

• freshly ground black pepper

Instructions

1. Heat the olive oil in a skillet over medium heat.

2. Add the chicken and cook for 5–6 minutes per side, until lightly browned and cooked through. Remove from the pan and set aside.

3. In the same pan, add the shallot and cook for 2–3 minutes until softened.

4. Stir in the mustard and broth, scraping up any browned bits from the pan.

5. Simmer for 3–5 minutes until slightly reduced.

6. Lower the heat and stir in the yogurt or cream until smooth.

7. Return the chicken to the pan and spoon the sauce over the top before serving.

Cook’s Note

Use a low-sodium Dijon mustard to keep the dish aligned with a salt-free approach. For added brightness, a small squeeze of lemon juice can be added just before serving.