Sauteed Chicken Breast with Whole Grain Mustard and Sage
Show: How To Boil Water
Episode: Flash in the Pan
Rate This RecipeRead users' reviews (17)
- Recipe categories: Dairy, Poultry, Chicken,
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Total Reviews: 17
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By andylee4710
Hollywood, FL
on June 24, 2011
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This is now part of my repetoire, we always have tons of fresh sage growing in pots in the yard. I roast the chicken breasts on the bone in the oven...but follow the rest of the recipe and it is a winner...fried sage leaves on top and voila...amazing meal for just the two of us or a dinner party!
By mommyballard_13...
Ocala, FL
on January 20, 2011
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The chicken was nice and moist, and the sauce tasted great. My toddler even loved this one. It cooked up fast and I had most of the stuff you need to make the dish on hand. I served it with mashed sweet potatoes and a nice salad. Bottom line, this dish is easy, cheap, and yummy!
By khowell_12660420
Hillsboro, 77
on July 13, 2010
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We enjoyed the recipe, but my wife questioned the title.
Check out my full adventure as well as the photos on my blog:http://adventuresinfood123.blogspot.com/2010/07/sauteed-chicken-breast-with-whole-grain.html
Adventures In Food: Author: Kerry Howell
By morgiel_7606695
Lake Placid, FL
on June 15, 2010
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This recipe turned out exactly as I hoped it would. I didn't have any chicken stock, so I added a little bit of bullion and milk. The sauce was amazing. I could have licked the pan. :
I served it with wild rice and a light spinach salad. Great leftovers too. Overall, I'm happy.
By dgross
newport beach, ca
on December 08, 2009
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Fantastic recipe. Especially enjoyed slicing the chicken breasts thinly and fanning out on the plate with a little of the sauce spooned over. The sage gives it a real winter/holiday aroma and taste. Will make this again, for sure.
By luckygrl
Draper, UT
on December 08, 2009
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Recipe was easy and results were delicious. Husband and boys busily ate it all up. Thanks!
By curiousinthekitchen
greenville, SC
on September 05, 2009
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I, too, used whole chicken breasts, sauteed until the skin was crisp, and finished them in the oven until they hit 160 on the instant read. Served with greens sauteed with shallots and mushrooms, and very silky mashed potatoes. Topped it all with a scattering of fried sage. It was a beautiful presentation, and very, very delicious.
By SunnyCat1
Long Beach, CA
on September 20, 2008
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Very flavorful. I served this to my dinner guests and they all raved about the meal.
By kathryn.calzava...
Beverly Hills, CA
on May 19, 2008
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This recipe is certainly edible but definitely not the best I've ever had by any means.
By meghanmeszkat
Londonderry, VT
on January 20, 2008
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This was awsome and easy. I used thin sliced chicken breasts (skinless so I cooked the chicken quicker but the sauce was great. I did let the sauce reduce for a longer time than the recipe seemed to call for but this seemed to get the right consistancy. I served it with Basmati rice made with chicken stock and lemon zest which was great and especially with the left over sauce. Easy and impressive.