Sauteed Chicken with Mustard Dill Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp good quality cooking oil (I use Pompeian Olivextra Olive + Grapeseed Oil blend)
  • 4 thin-cut boneless, skinless chicken breasts (or 2 regular chicken breasts, each butterflied)
  • salt and pepper
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 2 tbsp dijon mustard
  • 1 tbsp fresh dill, chopped
  • 2 tbsp unsalted butter
  1. Preheat oven to 200. In a skillet over medium heat, add the oil and allow to heat up. Pat the chicken breasts dry with paper towels and salt and pepper both sides. Carefully place the chicken in the pan and allow to brown, flipping after 3-4 minutes. Cook for an additional 3-4 minutes until cooked through, then remove to an oven-proof dish while you make the sauce. You may need to cook the chicken in 2 batches. When you are done sauteeing, transfer the ovenproof dish with the chicken in it to the preheated oven to keep warm while you make the sauce.
  2. Keeping the same skillet over medium heat, add 1 tbsp butter and allow to melt. Add the minced garlic and allow to cook briefly, about 1-2 minutes until it starts to brown but not burn. Add the white wine to the pan and deglaze, using a spatula to scrape up the brown bits at the bottom of the pan. Add the mustard and remaining 1 tbsp butter, and stir until sauce becomes uniform. Finally, add the dill and stir again. Turn off heat and remove the chicken from the oven.
  3. Serve chicken topped with the mustard dill sauce. Enjoy!
Recipe by Total Noms at