Chicken Breasts With Mustard-Caper Sauce

Chicken Breasts With Mustard-Caper Sauce
Servings: 6 Prep 5 mins Cook 17 mins


  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken breast halves (about 2 pounds total)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can (14.5 ounces) chicken broth
  • 1/4 cup drained capers
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 tablespoons Dijon mustard
  • 2 tablespoons butter
  • 1 tablespoon honey

Make It

1. Heat oil in large skillet over medium-high heat. Season chicken on both sides with salt and pepper. Add chicken to skillet; cook for about 5 to 6 minutes per side or until internal temperature reaches 170 degrees F on an instant-read thermometer when inserted into chicken. Remove to platter and keep warm.

2. Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes. Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick. Pour sauce over chicken. Serve immediately with couscous, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 247, Fat, total (g): 11, chol. (mg): 95, sat. fat (g): 4, carb. (g): 4, fiber (g): , pro. (g): 31, sodium (mg): 757, Percent Daily Values are based on a 2,000 calorie diet.