Honey Dijon Chicken Cutlets in a Skillet

Thin chicken cutlets cook quickly and evenly. Honey and Dijon form a glossy pan sauce when added after the cutlets come out of the skillet. Jump to Recipe Before you start Slice a thick breast horizontally and aim for cutlets about ½ inch thick. Dry both sides before cooking for faster browning. Honey Dijon Chicken Cutlets in a Skillet Serves 2 · Prep about 10 minutes · Cook up to 14 minutes · Allow about 24 minutes. Ingredients 300 g boneless skinless chicken breast cutlets 18 g Dijon mustard 18 g honey 14 g olive oil 15 g lemon juice 45 g water 1.5 g fine salt Method Pat the chicken dry and season both sides with salt. Whisk the mustard, honey, lemon juice and water in a small bowl. Heat oil in a wide skillet over medium-high heat. Cook the cutlets for about 4–5 minutes per side, until the thickest part reaches 165°F (74°C). Transfer to a plate. Reduce the heat to medium-low. Pour in the mustard mixture and scrape the browned bits into the sauce. Simmer for 1–2 minutes until it…

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