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. 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
,San Diego
,CA
January 1, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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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
,Denver
,CO
Denver
August 10, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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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