Chicken breasts show up a lot in my Simple Dinner Recipes! I prefer to buy the boneless skinless breasts for easy dinner prep, or you can buy the breasts with the bone in and use the bones to make stock. Either way, chicken breasts are a versatile meat and don’t need a long cooking time, perfect for those nights when you only have 30 minutes to make dinner.
When I was making up my monthly menu plan in August, I found this recipe for Ginger Mustard Chicken Breasts in my main Cooking notebook. I had forgotten how much I love it, and how easy it is to make when I have only 30 minutes to get dinner on the table. I like to serve the chicken with rice to take advantage of the delicious sauce, and have green beans on the side. Yes, we have green beans a lot because of our garden!
- 4 skinless boneless chicken breasts
- 2 T. flour
- 1 tsp. butter
- ¾ cup chicken broth
- 2 tsp. minced fresh ginger
- 2 tsp. Dijon-style mustard
- 2 tsp. grainy mustard
- 1 clove chopped garlic
- 1 red pepper minced
- salt and pepper to taste
- Dust the chicken lightly with flour. Melt the butter in a pan and saute the chicken over medium heat until browned on both sides. Take the chicken out of the pan and keep it warm.
- Pour the chicken broth in the pan and increase the heat. Deglaze the pan. Add the ginger and stir for about 2 minutes. Stir in the garlic, mustards and red pepper. Season with salt and pepper to taste.
- When serving, put the sauce over the chicken and rice.
I made this dish last night, and found I needed to make at least one significant change to the directions. Chicken breasts out of the package won’t cook in 2 to 3 minutes on each side. However, after I realized this, and yes, the breasts were already in the pan, I pulled all of them out and cut the breasts in large chunks, pictured at the beginning of the post. I’m no expert cook, however, I think pounding the chicken breasts flat before cooking would also decrease the cooking time.
My other change was to add cut up red pepper to the sauce, using up a pepper that was getting moldy in the fridge. Tonight I’ll throw the rest of the red pepper into whatever veggies I’m sauteing.