Quick-Seared Chicken with Red Curry Mustard Sauce | Recipe
Pan-seared chicken cutlets topped with a creamy mustard sauce with curry spices.
Servings: 4
Calories: 305kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 305kcal | Carbohydrates: 5g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 352mg | Potassium: 504mg | Fiber: 1g | Vitamin A: 730IU | Vitamin C: 2.6mg | Calcium: 77mg | Iron: 1.5mg