Chicken And Vegetables In Lemon-Mustard Sauce
Tender chicken and colorful vegetables are cooked in a tangy lemon-mustard sauce, perfect for a quick, flavorful meal suited for any busy weeknight dinner.
Ingredients
- 1 1/2 tsp. olive oil ⓘ
- 2 chicken cutlets (1/4 lb. each) ⓘ
- 1 1/2 tsp. margarine ⓘ
- 1/2 cup sliced onion
- 1/2 cup sliced carrot ⓘ
- 1/2 cup sliced celery ⓘ
- 1/2 cup sliced red or green bell pepper ⓘ
- 1 small garlic clove, sliced ⓘ
- 2 Tbsp. dry sherry ⓘ
- 1/2 cup water ⓘ
- 2 tsp. spicy brown mustard ⓘ
- 1 Tbsp. lemon juice
- 1 packet instant chicken broth and seasoning mix ⓘ
- 6 oz. pared potato, cut into cubes
Instructions
- In a 9-inch skillet, heat olive oil over medium heat; add chicken cutlets and cook, turning once, until browned, about 2 to 3 minutes per side.
- Transfer chicken to a plate and set aside.
- In the same skillet, heat margarine until bubbly and hot; add sliced onion, carrot, celery, bell pepper, and sliced garlic; sauté, stirring frequently, until onions are translucent, about 4 to 5 minutes.
- Add dry sherry and bring to a boil; stir in water, spicy brown mustard, lemon juice, and the instant chicken broth and seasoning mix.
- Add cubed potatoes and the cooked chicken back into the skillet and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer until the chicken is tender and juices run clear when pierced with a fork, about 15 to 20 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken cutlets in the lemon juice and mustard before cooking. If you don't have dry sherry, white wine or chicken broth can be used as a substitute. Feel free to mix in other vegetables like zucchini or green beans depending on what you have on hand. For a touch of sweetness, a pinch of honey can enhance the sauce nicely.
Serving Suggestions
Serve this dish with a side of fluffy rice or crusty bread to soak up the delicious lemon-mustard sauce. A fresh green salad or steamed vegetables would complement the flavors well. For a heartier meal, consider pairing it with mashed potatoes or roasted sweet potatoes. This recipe pairs beautifully with Eloise'S Baked Chicken for a comforting dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water to prevent drying out, or microwave in short intervals until heated through. This dish can also be frozen for up to a month; just thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Vegetables In Lemon-Mustard Sauce contains roughly 1195 calories, with 11g protein, 98g carbohydrates, and 86g fat. It is an excellent source of potassium (46% of the Daily Value), dietary fiber (35% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1028mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of cutlets?
Yes, chicken thighs can be used instead of cutlets. They may require a longer cooking time to ensure they are cooked through and tender. Be sure to adjust the cooking time accordingly and check that the internal temperature reaches 165°F.
What can I substitute for the margarine?
If you prefer, you can substitute the margarine with butter or olive oil for sautéing the vegetables. Each option will add its own flavor, but all will work well in this recipe.
Is there a way to make this dish gluten-free?
To make this dish gluten-free, ensure you use a gluten-free instant chicken broth and seasoning mix. Additionally, verify that the mustard is gluten-free, as some brands may contain gluten. The rest of the ingredients are naturally gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).