Chicken with Arugula and Mustard Pan Sauce Recipe
This Chicken with Arugula and Mustard Pan Sauce recipe turns a handful of supporting ingredients into an amazing pan sauce.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Plate
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 8 (4-ounce) thin-sliced chicken cutlets ((see cutlet diatribe above))
- Kosher salt and freshly ground black pepper ((to taste))
- 1 tablespoon olive oil
- 1 large minced shallot
- ½ cup dry white wine
- ¾ cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup roughly chopped arugula
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
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