EASY HONEY-DIJON CHICKEN CUTLETS
Easy, flavorful chicken dish, perfect fo a weeknight meal!
Provided by Marilena Leavitt
Categories Main Course
Time 20m
Yield 4-6
Number Of Ingredients 12
Steps:
- Place the chicken on a cutting board. Holding your knife parallel to the cutting board, slice the chicken breasts in half so that one breast becomes two cutlets. (You can also ask the butcher to do that for you.) If the chicken breasts are too large, lay the chicken between two sheets of plastic wrap and pound them out with a meat mallet to ¼" thickness. Even thickness is important to this recipe, so do not skip this important step. Season the chicken breasts generously on both sides with salt and pepper.
- In a large bowl whisk together the olive oil, lemon zest, honey, Dijon mustard, paprika and coriander. Add the chicken cutlets and turn to coat well on both sides.
- Bring a large nonstick or cast iron skillet to medium-high heat. When the skillet gets hot, add some olive oil. Wait until the olive oil is hot and add the cutlets (if they do not all fit, cook them in two batches). Pour any remaining honey-Dijon mustard mixture from the bowl over the cutlets and cook for about 2-3 minutes on each side, or, until their internal temperature reaches 165°F.
- Remove the cutlets from the heat, cover them with aluminum foil for a few minutes to allow the juices to settle, and serve with the lemon wedges.
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Hasnain Qalanderi
[email protected]Overall, I thought this recipe was just okay. The chicken was cooked well, but the sauce was a bit too sweet for my taste. I think I'll try a different recipe next time.
Keitumeste “Keitu_not_found” Gumede
[email protected]This recipe had potential but needs some tweaking. The chicken was a bit tough and the sauce was too thin. I think I'll try marinating the chicken overnight next time and see if that helps.
unicorn zombie
[email protected]Followed the recipe exactly and the chicken turned out overcooked and the sauce was bland. I think I may have used too much Dijon mustard. Will try again with less.
Braden Jacobs
[email protected]Meh.
John Mcdermott
[email protected]Not bad, but not amazing either. The chicken was a bit dry and the sauce was a little too sweet for my taste. I think I'll try a different recipe next time.
Ebrahim Elsaid
[email protected]Easy recipe with great results! I used a grill pan instead of a skillet and the chicken got a nice charred flavor. The sauce was simple but flavorful. I'll definitely be making this again.
Ella Caesar
[email protected]This recipe was a winner! The chicken was juicy and tender, and the sauce was just the right amount of sweet and tangy. I served it with roasted potatoes and green beans, and it was a hit with everyone at the table.
Miracle Nice
[email protected]Quick and easy weeknight dinner. The chicken was cooked perfectly and the sauce was delicious. Served it with rice and steamed broccoli. Yum!
Fawwaz Ahmed
[email protected]Very tasty! I used chicken thighs instead of cutlets and cooked them for a little longer. The chicken was fall-off-the-bone tender and the sauce was mouthwatering. Will definitely make this again!
Sampurna Napit
[email protected]Not a fan of dijon mustard, but this recipe changed my mind! The chicken was moist and flavorful, and the sauce had a nice tang without being too overpowering. I'll definitely be making this again.
Prince Tenzy
[email protected]Easy to follow recipe and the chicken turned out delicious! I used boneless, skinless chicken breasts and they cooked perfectly in the time specified. The sauce was flavorful and not too overpowering. Served it with roasted asparagus and quinoa for a
Hannah Taylor
[email protected]This honey dijon chicken was an absolute delight! The chicken was tender and juicy, and the honey dijon sauce was the perfect balance of sweet and savory. I served it with roasted vegetables and mashed potatoes, and it was a hit with the whole family