Pan-Seared Chicken with Mustard Sauce

Easy and quick, seared chicken breasts are served with a rich pan sauce the first night. The additional chicken can be used for making other delicious meals (see related recipes at left). To store them, let cool to room temperature, then place in a resealable bag or airtight container. The chicken will keep in the refrigerator for up to 3 days. It is best not to freeze poultry or meat after it has been cooked.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pan-Seared Chicken with Mustard Sauce
Review 1 for Pan-Seared Chicken with Mustard Sauce
5 out of 5
5 out of 5
sdindiekid
,San Diego
,CA
January 1, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Awesome Mustard Chicken Recipe
January 1, 2015
This is one of my favorite recipes from Williams-Sonoma. I have been making this dish on and off for about a year, and the people I have made if for love it. Even people who aren't the biggest mustard fans usually like the dish. I am making this dish for New Years days with stuffed tomatoes, crusty bread. Thank you WS for a great recipe.
Pros: Quick, Good Value, Adaptable, Will Make Again
Review 2 for Pan-Seared Chicken with Mustard Sauce
4 out of 5
4 out of 5
cjbuddy
,Denver
,CO
Denver
August 10, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Quick, good
August 10, 2012
This came together quickly and had nice flavor. I only made 2 chicken breasts and used 1 Tbsp butter but made all the sauce. Served with green beans w/ crispy garlic, crusty bread and chardonnay.
Pros: Quick, Good Value, Easy, Appearance, Adaptable, Will Make Again