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Wednesday, October 27, 2010

Chicken Breasts with a Mustard Caper Pan Sauce

We have become huge fans of the chicken-with-pan-sauce type of meal. I think it's a great way to add variation to otherwise plain old chicken, while still begin quick to prepare and very flavorful. Another great aspect of this category is that small changes to the sauce, which can often be done with items already in your pantry or fridge, can yield very different dishes.


I'd been wanting to make this recipe for quite a while, and when the time finally came, I saw it as an opportunity to use up some artichoke hearts that were in the fridge. They were a great addition to an already wonderful dish!

Chicken Breasts with a Mustard Caper Pan Sauce
Source: Slightly adapted from My Italian Grandmother

  • 2 boneless skinless chicken breasts
  • approx 1/2 cup chicken stock
  • 1 tablespoon unsalted butter (skip the butter and stick with oil for a clean meal)
  • 1 -2 tablespoons of extra virgin olive oil
  • 1 tablespoon whole wheat flour
  • 1 generous tablespoon of dijon mustard
  • 2 cloves of garlic, minced
  • 2 teaspoons of capers
  • 4 artichoke hearts, quartered
  • 1 tablespoon of chopped fresh parsley
  • salt and pepper, to taste


Season chicken with salt and pepper. Heat 1 tablespoon of oil and the butter in a saute pan (stainless steel will work best) over medium heat. Saute chicken on both sides then remove to a plate. If the pan is dry add a little more oil and the garlic. Do not let garlic burn or it will taste bitter (lower the heat if necessary). Cook the garlic for a minute and add flour. Allow flour to cook for 1 minute and stir. Turn heat up again if you lowered it an add stock while stirring with wooden spoon or whisk. Add mustard, capers, and artichokes and season with pepper. Taste it before you add salt and adjust salt and mustard accordingly. If you want your sauce to thicken reduce it further, or if you want more sauce add a little more stock and let it reduce. Add parsley. When your sauce is done add the chicken to the pan with and toss to coat. Cover and let it cook for another 5-10 mins (depending on the thickness of your chicken) so chicken is cooked through.


amanda @ fake ginger said...

Mmm, that looks so yummy! My husband looks chicken breasts so I'm always looking for ways to shake things up.

DailyChef said...

Looks wonderful! Chicken breasts are healthy, but I get bored with the ways I make them sometime. Will try this soon!

vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
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Michele said...

Thanks so much for posting a link to my blog! Glad you like the recipe. I love the addition of artichokes!

Bugaboo said...

I made this for dinner on Tuesday night; it had been on my list of "things I wanna make" for quite awhile. Other than using cornstarch to thicken instead of flour, this was FABULOUS. I honestly want it for dinner every night. Thank you SO much for this recipe. Oh, and the easiness of it? Fantastic!!