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Green Peppercorn and Dijon Chicken Cutlets

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  • 2 pound thinly sliced chicken cutlets (about 8 pieces)
  • 1 tablespoon Roland® Extra Virgin Olive Oil
  • 1 teaspoon minced garlic
  • 1/2 cup Dry White Wine
  • 1 cup chicken broth
  • 2 tablespoons Roland® Dijon Mustard
  • 2 tablespoons Roland® Green Peppercorns, drained
  • To serve Hot Cooked Roland® Jasmine Rice
  • To taste Kosher Salt and Freshly Ground Pepper
  1. Season the chicken lightly with salt and pepper. Heat a large skillet over medium-high heat, add the olive oil, and sear the chicken for 2 minutes on each side until golden brown, but not cooked throughout. You will probably need to do this in two batches to avoid crowding the chicken and allow it to brown nicely. Set the chicken aside on a plate.
  2. Return the pan to the heat (don’t clean it!), and add the garlic. Stir for one minute until golden and aromatic, then add the white wine and stir and scrape the bottom to loosen up any browned bits stuck to the pan (which will add flavor to the sauce). Add the broth, Dijon mustard, and peppercorns and stir until well blended. Allow the mixture to come to a simmer, add the chicken and any accumulated juices back into the pan, and simmer for 3 to 4 minutes until the sauce has reduced slightly and the chicken is cooked throughout.
  3. Place the rice on a serving platter or individual plates and place the chicken on top. Pour the sauce over the chicken and rice and serve hot.
  4. Note: A few simple pantry ingredients turn everyday boneless chicken breasts into a meal you would be pleased to serve company. This vibrant sauce is wonderful over piles of fluffy jasmine rice. *© 2013 Katie Workman, TheMom100.com

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