A quick and healthy recipe for pan-seared chicken cutlets, featuring shallots, garlic, and a simple red curry mustard sauce.
Have I ever told you I have a serious obsession with Williams-Sonoma cookbooks? Well, I do. Like, seriously. I collect them, I read them over and over again and when I was first learning to cook (like really, seriously learning to cook) they were my go-to source.
There was this chicken recipe I used to make all the time from one of my favorite books. It was quick and easy, simple and lovely. It began with pan-seared chicken breasts and ended with a creamy and savory cascade of mustard sauce across the top.
I kept all of the essentials the same, however for an even simpler, quicker (and dare I say, even tastier) rendition, I made just a few changes.
Here’s whats new:
The old-school version called for chicken breasts. I’ve found that chicken cutlets are more than enough to fill you up, plus they cook fast and more evenly than breasts. The next implemented change was a combination of mustards rather than just straight-up whole grain, which can be a little pungent.
Next, the addition of red curry powder. Now, in all honesty, I’ve really been trying to break out of my Southern comfort food mold and allowing myself to experiment with new fun and (to me) exotic ingredients. This red curry powder added just the right amount of complexity to the sauce and I must admit, I’m kind of proud of it. Please, enjoy!
Pan-seared chicken cutlets topped with a creamy mustard sauce with curry spices.
- 1 pound chicken cutlets
- 2 teaspoons plus 2 tablespoons of olive oil, separated
- 2 teaspoons TAK Seasoning or your favorite poultry seasoning spice blend
- 1 shallot finely diced
- 2 cloves of garlic minced
- ¾ cup heavy whipping cream
- 2 teaspoons whole-grain mustard
- 2 teaspoons dijon mustard
- 1 teaspoon red curry powder
- ¼ teaspoon Kosher salt
- Pinch of black pepper
On a work surface, pat the chicken dry with a paper towel, drizzle with 2 teaspoons of olive oil and sprinkle with TAK Seasoning. Rub to adhere and set aside until ready to use.
Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Sear cutlets for 2 ½-3 minutes on each side. Do not jostle chicken, and take care not to overcrowd the pan, searing in batches if needed. Remove chicken from the pan and set aside.
Reduce the heat to medium-low. Add the shallots and garlic to the pan and sauté 1-2 minutes, just until softened. Do not allow to burn. Add cream, mustards, curry powder, salt and pepper and stir to combine. Allow to cook for 3-4 minutes more and remove from the heat.
Place chicken on serving vessel and drizzle mustard sauce across the top. Serve and enjoy.