Sauteed Chicken Breast with Whole Grain Mustard and Sage

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Alyhough I cook without alcohol, and had dried dalmatian sage, this was so easy and scrumptious. I paired it with a simple salad and garlic mashed potatoes. My husband and I both enjoyed eating this chicken!

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I loved everything about this recipe. It has very few & everyday ingredients, it's very easy & quick to make, and it tastes & looks extravegant! I used the skinless (boneless chicken breasts I already had on hand and course chopped the sage and it was still awesome!!! I couldn't stop eating the sauce even before plating it to serve! I highly recommend this recipe!!!

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The family loved it.

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I used boneless breast sliced thin, dipped in flour and fried. The problem was the sauce. I think I expected something rich and lush. Instead what I got was for lack of a better word, sheer. The only body came from the grains in the mustard which also ended up dominating the whole flavor. Would not make again.

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This recipe went over big when I cooked for my in-laws. I modified it slightly and it worked out wonderfully. I used whole chicken breast (on the bone and pan fried it skin side down just like the recipe, but when I flipped it I slid the pan in the oven and baked it at 400 degrees until the largest breast was cooked through (about 20 min in my case. Then, I followed the recipe to make the sauce. Perfecto!

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Man, ive never tasted better chicken, and im not that good of a cook. its soooo good, and my whole family loved it too.

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My dinner guest thought this was awesome!!!!