Real Recipes From Real Home Cooks ®

poultry essentials: mustard/dill chicken skillet

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

This recipe came about after experimenting with a lot of ideas for lemon chicken. Although this recipe does include lemons, I changed the focus to the tangy taste of Dijon mustard… The sauce is utterly divine, and I can see it poured over a huge mound of yummy garlic mashed taters, or rice. In my process of experimentation, I tried dark meat, and I tried bone in and skin on, but in the end, boneless/skinless chicken breasts won over the taste buds of my houseguests. So, you ready… Let’s get into the kitchen.

(2 ratings)
yield 2 - 3
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For poultry essentials: mustard/dill chicken skillet

  • 2 lg
    chicken breast, boneless, skinless
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 1/2 Tbsp
    flour, all-purpose variety, plus more for dusting
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil, or other non-flavored oil
  • 1/2 md
    yellow onion, finely chopped
  • 2 clove
    garlic, minced
  • 2 c
    chicken stock, not broth
  • 3 tsp
    dry mustard
  • 2 Tbsp
    dijon mustard, i prefer grey poupon
  • 2 tsp
    fresh dill, finely chopped
  • 1 md
    lemon, medium sliced

How To Make poultry essentials: mustard/dill chicken skillet

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Pound the chicken breasts flat, or (as I prefer), use a sharp knife to slice them in half, lengthwise Then sprinkle with salt and pepper, and dust with flour.
  • 4
    Add the butter and oil to a sauté pan, over medium-high heat.
  • 5
    When the foaming subsides, add the chicken.
  • 6
    Cook until slightly browned, about 2 – 3 minutes per side, then remove from the pan, and reserve.
  • 7
    Reduce the heat to medium, and add the onions.
  • 8
    Cook until they soften, and begin to brown, about 4 – 6 minutes.
  • 9
    Chef’s Note: While the onions cook, use a wooden spoon to scrape up the brown bits on the bottom of the pan.
  • 10
    Add the garlic, and cook until fragrant, about 60 seconds.
  • 11
    Whisk the chicken stock, Dijon mustard, dry mustard, flour, and dill in a small bowl, and pour into the pan.
  • 12
    Set the temperature to medium low, and add a couple of lemon slices.
  • 13
    Chef’s Tip: One my first attempt I made the sauce too lemony. It tasted good, but I was after a more mellow/mustard flavor, so on the second attempt I only added 3 lemon slices, and that worked out perfectly.
  • 14
    Allow the sauce to lightly simmer, until it begins to thicken, about 4 – 6 minutes.
  • 15
    Chef’s Note: As the sauce is simmering, give a taste and season with salt/pepper, and maybe some additional mustard or lemon. You are the chef... you control the recipe.
  • 16
    Return the chicken to the pan, and lightly simmer for an additional 6 – 8 minutes.
  • 17
  • 18
    Serve with a cooked lemon slice on top (optional), and your favorite sides. Enjoy.
  • 19
    Keep the faith, and keep cooking.

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