Updated: ginger mustard chicken breasts

by babhoyersh on September 12, 2011

Ginger Mustard Chicken Breasts

When I was making up my monthly menu plan in August, I found this recipe in my main Cooking notebook. I had forgotten how much I love it, and how easy it is to make when I have only 30 minutes to get dinner on the table. I like to serve the chicken with rice to take advantage of the delicious sauce, and have green beans on the side. Yes, we have green beans a lot because of our garden!


4 skinless boneless chicken breasts

2 T. flour

1 tsp. butter

3/4 cup chicken broth

2 tsp. minced fresh ginger

2 tsp. Dijon-style mustard

2 tsp. grainy mustard

1 clove chopped garlic

1 red pepper minced

salt and pepper to taste


Dust the chicken lightly with flour. Melt the butter in a pan and saute the chicken over medium heat until browned on both sides. Take the chicken out of the pan and keep it warm.

Pour the chicken broth in the pan and increase the heat. Deglaze the pan. Add the ginger and stir for about 2 minutes. Stir in the garlic, mustards and red pepper. Season with salt and pepper to taste.

When serving, put the sauce over the chicken and rice.

Ginger Mustard Chicken Breasts
I made this dish last night, and found I needed to make at least one significant change to the directions. Chicken breasts out of the package won’t cook in 2 to 3 minutes on each side. However, after I realized this, and yes, the breasts were already in the pan, I pulled all of them out and cut the breasts in large chunks, pictured at the beginning of the post. I’m no expert cook, however, I think pounding the chicken breasts flat before cooking would also decrease the cooking time.

My other change was to add cut up red pepper to the sauce, using up a pepper that was getting moldy in the fridge. Tonight I’ll throw the rest of the red pepper into whatever veggies I’m sauteing.

Because I love meeting new people and sharing, this post is linked to:

Monday Mania, Homestead Barn Hop, Tasty Tuesday, Hearth and Soul Blog Hop, Kitchen Tip Tuesday, Fat Tuesday, and Turning the Table Thursday

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{ 6 comments… read them below or add one }

Jill September 12, 2011 at 8:12 pm

This post is so informative. I would love for you to come
share it at FAT TUESDAY. I hope you will
put FAT TUESDAY on your list of carnivals to visit
and link to each week!



Jill September 13, 2011 at 11:48 am

Thanks for linking your great post to FAT TUESDAY. I love this simple recipe! I’m going to try it! Hope to see you next week!

Jill recently posted..Fat Tuesday: September 13, 2011


babhoyersh September 13, 2011 at 1:23 pm

Thanks! When I popped over, I saw some many good recipes! I’m in the mood to try some new ones.


Randy September 14, 2011 at 11:28 am

Thanks for this recipe. I usually stir fry chicken with other vegetables, but this looks REALLY delicious. By the way, I saw this on RealFoodForager.com / Fat Tuesday. Thanks.


April @ The 21st Century Housewife September 16, 2011 at 3:41 pm

I love the way you have layered the mustard flavour in this chicken dish with the Dijon and Wholegrain Mustards. It sounds wonderful! The addition of the ginger sounds fantastic too. Thank you for sharing your recipe with the Hearth and Soul blog hop.
April @ The 21st Century Housewife recently posted..The Gallery of Favorites
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Alea Milham September 19, 2011 at 3:25 pm

Ginger and mustard make such a lovely combination of flavors. This recipe really sounds fantastic. I will be adding it to my menu soon. Thank you for sharing this delicious recipe with the Hearth and Soul Hop.


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