This dish is a masterclass in balancing rich, savory flavors with bright, peppery freshness. Tender chicken breasts are pan-seared to a golden finish and sliced into medallions, showcasing a succulent interior that pairs perfectly with a velvety mustard pan sauce.
The sauce—a luscious reduction of stone-ground mustard, shallots, and a touch of cream—clings to each slice, providing a sharp, tangy depth that cuts through the savory protein. To balance the plate, a generous mound of fresh, crisp arugula adds a vibrant green crunch and a subtle nutty heat.
Chicken with Arugula and Mustard Pan Sauce
Ingredients
- 2 ea Chicken breast, skinless and boneless
- Salt and Pepper to taste
- 1 tbsp Extra virgin olive oil
- 1 ea Shallot – minced
- 1/2 cup Dry white wine
- 3/4 cup Chicken stock
- 1 tbsp Wholegrain mustard
- 1 1/2 cups Arugula
- 2 tbsp Heavy cream
- 1 tbsp Butter unsalted
Instructions
- In a large skillet heat the olive oil to medium high heat.
- Saute the chicken breasts about 4-5 minutes per side or untl cooked through and lightly golden. Remove from skillet and slice into thick slices about 3/4 inch thick. . Do not wipe out the skillet.
- Add the shallot to the skillet and saute until cooked, about 3 to 4 minutes then add the white wine and scrape up all the small pieces from the bottom of the skillet. Simmer for about 2 minutes then reduce by half.
- Add the chicken stock and continue to simmer for about 4 minutes. Add the mustard, cream and butter.
- Plate up the chicken slices and pour the mustard sauce over then add a good handful of Arugula on the side and serve.